Ingredients:
12 oz cheese tortellini
2 ears of corn, husked
1 pint cherry tomatoes, halved
1/4 cup fresh basil leaves, chopped
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 garlic clove, minced
Salt and pepper, to taste
Optional: shaved Parmesan for garnish
Directions:
Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Drain and rinse with cold water. Set aside.
Preheat grill or grill pan over medium-high heat. Grill corn until charred and tender, about 8-10 minutes, turning occasionally. Let cool, then cut kernels off the cob.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper to make the basil vinaigrette. Stir in chopped basil.
In a large bowl, combine cooked tortellini, grilled corn kernels, and cherry tomatoes. Pour vinaigrette over the salad and toss gently to coat.
Chill for at least 30 minutes to allow flavors to meld. Garnish with shaved Parmesan if desired before serving.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Kcal: Approximately 320 kcal per serving
Servings: 4
