Corn Pasta Salad
This Corn Pasta Salad is an easy tortellini salad with corn and roasted vegetables tossed with a simple vinaigrette with mustard.
Servings: 10 servings
Calories: 339kcal
Cost: $7
Ingredients
- 1 package (about 19 ounces) cheese tortellini see note
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 2 cups frozen corn thawed
- 1 cup grape tomatoes diced
- 1 red pepper diced
Dressing:
- 1 tablespoon diced shallot
- 1 clove garlic minced or pressed
- 1 tablespoon dijon mustard
- ⅓ cup white balsamic vinegar
- ¾ cup olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon Italian seasoning
Instructions
- Cook tortelllini according to pacakge directions. Drain and cool.
- While you're cooking the tortellini, heat a griddle to medium high heat. Spray with nonstick cooking spray. Grill the zucchini and squash about 3-5 minutes per side (depending on thickness). Cool then dice.
- Mix together tortelllini, diced squash and zucchini, diced bell pepper, tomatoes and corn.
- Place all dressing ingredinets in a mason jar. Cover and shake until emulsified. Pour over salad. Toss to coat.
- Chill and serve within 2 days.
Notes
Use any flavor tortellini, fresh or frozen.
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 32g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 454mg | Potassium: 269mg | Fiber: 4g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 26.6mg | Calcium: 75mg | Iron: 1.8mg