Tortellini Salad with Pesto Vinaigrette
A delicious and easy summertime meal that you can put together in under 30 minutes!
Ingredients
- 3 cups dried cheese tortellini 1 – 12oz package
- 2 ears corn
- 1 pint heirloom cherry tomatoes quartered
- 8 oz mozzarella pearls
- 5 oz baby arugula
For the dressing
- 3-4 tablespoons pesto sauce
- 4 tablespoons red wine vinegar
Instructions
- In a large pot filled with boiling water, add in the 2 ears of corn. Let boil until fully cooked and kernels are plump.
- Remove corn kernels from water and set aside. Add tortellini to the same water and cook according to package instructions. Once fully cooked, either let cool fully or rinse under cold water to stop the cooking process. Set aside.
- In a large bowl, add the arugula, quartered heirloom cherry tomatoes and mozzarella pears. Cut the kernels off the cob an add to the bowl along with the cooked tortellini. Combine the pesto with the vinegar to create the dressing and add to the bowl. Eat as is or let set in fridge for at least 15 minutes. I love eating this with watermelon on the side. Enjoy, Sahtein!
Notes
To make this vegan, use a mini vegan tortellini OR a traditional pasta shape of your choice, a vegan pesto (Trader Joe's sells a great one!) and eliminate the mozzarella pearls. Sub for artichoke hearts, cucumbers, bell peppers or other ingredient of choice.