Tortellini Pasta Salad with Tomatoes, Basil, and Corn {Kansas State Fair}

Tortellini Salad {Kansas State Fair} | Chef Alli's Farm Fresh Kitchen

Tortellini Pasta Salad With Tomatoes Basil and Corn

22 oz. pkg refrigerated tortellini
3 cups grape or cherry tomatoes, halved
3 cups frozen corn, thawed
1/3 cup fresh basil, chiffonade
1/2 cup shredded Parmesan
1/4 cup grated Parmesan
freshly ground black pepper, to taste

Vinaigrette

1/2 cup Wright Sunflower Oil
1 Tbs. red wine vinegar
1 Tbs. fresh lemon juice
1 tsp. fresh lemon zest
1 tsp. spicy brown mustard
1 Tbs. honey
1 clove crushed garlic
1/2 tsp. kosher salt

Boil tortellini according to package directions; drain and cool. In a large serving bowl, place tortellini, tomatoes, chopped basil, corn, and Parmesan. In a Mason jar, combine vinaigrette ingredients and shake well to emulsify. Pour dressing over salad ingredients and gently toss to combine. Top with grated Parmesan. Serve at room temperature.

Now You’re Cookin’,
Chef Alli

 

Can’t make it to the Fair? To order your favorite From the Land of Kansas products and ingredients, visit their ecommerce sight. 

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