Description
A bright and zesty pasta salad bursting with summer veggies, creamy cheese tortellini, and fresh basil pesto.
Ingredients
Scale
- 12 oz cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1/3 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Fresh basil, chopped
- Salt & pepper to taste
Instructions
- Cook tortellini according to package directions, drain, and let cool.
- In a large bowl, combine tortellini, halved cherry tomatoes, and corn.
- Toss with basil pesto and olive oil until evenly coated.
- Add lemon juice, salt, and pepper; mix gently.
- Sprinkle with grated Parmesan and fresh basil.
- Chill for at least 15 minutes before serving for best flavor.
Notes
- Serve chilled or at room temperature.
- For best flavor, let the salad chill for at least 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg