Description
This Grilled Corn & Tomato Tortellini Salad with Basil Vinaigrette is a vibrant, flavor-packed summer dish that combines smoky grilled corn, juicy cherry tomatoes, and cheese-filled tortellini, all tossed in a fresh basil vinaigrette. It’s perfect for picnics, potlucks, or an easy weeknight meal.
Ingredients
Scale
- 1 (20 oz) package cheese tortellini, fresh or frozen
- 2 ears of corn, husked
- 1 tbsp olive oil (for grilling)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta or mozzarella pearls (optional)
- Salt and pepper to taste
- For the Basil Vinaigrette:
- 1 cup fresh basil leaves, packed
- 1/4 cup olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic
- Salt and pepper to taste
Instructions
- Cook the tortellini according to package directions. Drain, rinse with cold water, and set aside to cool.
- Preheat a grill or grill pan over medium-high heat. Brush the corn with olive oil and grill for 8–10 minutes, turning occasionally, until lightly charred. Remove and let cool.
- Cut the grilled corn kernels off the cob.
- In a blender or food processor, combine all vinaigrette ingredients and blend until smooth. Taste and adjust seasoning.
- In a large bowl, toss the cooled tortellini, grilled corn, cherry tomatoes, red onion, and cheese (if using).
- Pour the basil vinaigrette over the salad and toss gently to coat.
- Chill for 15–30 minutes before serving, or serve immediately at room temperature.
Notes
- Make the vinaigrette up to 2 days ahead and store it in the fridge.
- Use store-bought basil pesto thinned with olive oil for a shortcut vinaigrette.
- For extra protein, add grilled chicken or white beans.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg
Keywords: tortellini salad, grilled corn salad, basil vinaigrette, summer salad, tomato corn pasta salad, vegetarian potluck recipe