This Grilled Corn & Tomato Tortellini Salad with Basil Vinaigrette is summer in a bowl. It’s bursting with juicy tomatoes, sweet grilled corn, and pillowy tortellini—all tossed in a bright, herby basil vinaigrette. It’s fresh, hearty, and just fancy enough for a picnic, potluck, or light dinner.

Why You’ll Love This Dish

Tortellini salads are already a win, but add grilled corn and basil vinaigrette? Chef’s kiss. The smoky-sweet corn pairs perfectly with the tangy dressing and juicy cherry tomatoes. It’s a crowd-pleaser that’s vibrant, easy to prepare, and completely addictive.

Chef’s Pro Tips for Perfect Results

• Grill the corn for a smoky flavor boost
• Use cheese tortellini for a creamy bite
• Chill the tortellini slightly so it doesn’t wilt the greens
• Toss the salad just before serving to keep everything crisp
• Use fresh basil—it makes all the difference in the vinaigrette

Ingredients

For the Salad:

• 1 (9 oz) package cheese tortellini, cooked and cooled
• 2 ears of corn, husked
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 2 cups baby arugula or spinach
• Optional: shaved parmesan for topping

For the Basil Vinaigrette:

• ½ cup fresh basil leaves
• 1 garlic clove
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• Salt and pepper to taste

Instructions

1. Grill the corn: Brush corn with a little oil and grill over medium heat, turning occasionally until lightly charred (about 8–10 minutes). Let cool, then cut kernels off the cob.
2. Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
3. Make the vinaigrette: In a blender, combine basil, garlic, olive oil, vinegar, mustard, honey, salt, and pepper. Blend until smooth.
4. Assemble the salad: In a large bowl, toss tortellini, grilled corn, cherry tomatoes, red onion, and greens.
5. Drizzle with vinaigrette and toss again. Top with shaved parmesan if desired.
6. Serve chilled or at room temperature for best flavor.

Texture & Flavor Secrets

• Tortellini gives it a soft, cheesy bite
• Grilled corn brings smoky sweetness
• Tomatoes burst with juiciness
• Basil vinaigrette adds a zingy herbal finish
• Arugula or spinach adds a light, peppery crunch

How to Serve This Salad

• As a summer lunch with iced tea
• Alongside grilled chicken or shrimp
• At BBQs, picnics, or family potlucks
• As a light vegetarian dinner
• With crusty bread and chilled white wine

Creative Leftover Transformations

• Toss into wraps with grilled tofu or chicken
• Add to a frittata for a summery brunch dish
• Top a flatbread with leftovers and bake for a quick pizza
• Mix with more greens for a bigger salad
• Serve over quinoa for extra protein

Additional Tips

• No grill? Use a stovetop grill pan or roast corn in the oven
• Add fresh mozzarella balls or feta for extra richness
• Sub red wine vinegar with lemon juice for brightness
• Make vinaigrette in advance—it keeps for 4–5 days
• Serve in a large shallow platter for presentation impact

Make It a Showstopper (Presentation Ideas)

• Serve in a wooden bowl lined with fresh basil leaves
• Top with edible flowers like nasturtium or pansies
• Arrange ingredients in sections, then drizzle vinaigrette
• Layer in a trifle bowl for visual impact
• Skewer salad onto mini skewers for bite-sized fun

FAQ’s

1. Can I use frozen or canned corn?
   Fresh is best, but frozen (thawed) or canned (drained) corn works in a pinch. Skip the grilling if using those.
2. Can I make it ahead?
   Yes! Assemble without vinaigrette and toss just before serving.
3. What tortellini is best?
   Cheese-filled tortellini is ideal, but spinach-ricotta or pesto-filled are also delicious.
4. How long does it keep?
   Up to 3 days in the fridge, tightly sealed.
5. Can I add protein?
   Absolutely! Grilled chicken, shrimp, or white beans work beautifully.
6. Is this salad vegetarian?
   Yes, if using vegetarian cheese tortellini and parmesan.
7. What if I don’t have a blender?
   Finely chop basil and whisk everything by hand.
8. Can I use store-bought dressing?
   Sure, but nothing beats fresh basil vinaigrette here!
9. What wine pairs well?
   Try a crisp Sauvignon Blanc or a dry rosé.
10. Can I make this gluten-free?
    Yes—just use gluten-free tortellini.

Conclusion

This Grilled Corn & Tomato Tortellini Salad with Basil Vinaigrette is a fresh, colorful twist on pasta salad that’s bursting with flavor and sunshine. Perfect for summer meals or anytime you want something vibrant and satisfying—without spending hours in the kitchen. It’s the kind of dish you’ll make once… and crave all season long.

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