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overhead shot of corn pasta salad

Corn Pasta Salad

This Corn Pasta Salad is an easy tortellini salad with corn and roasted vegetables tossed with a simple vinaigrette with mustard.
Course Side Dish
Cuisine American
Keyword pasta salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings 10 servings
Calories 339kcal
Author Dorothy Kern
Cost $7


  • 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


  • 1 tablespoon diced shallot
  • 1 clove garlic minced or pressed
  • 1 tablespoon dijon mustard
  • 1/3 cup white balsamic vinegar
  • 3/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon Italian seasoning


  • 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.


Use any flavor tortellini, fresh or frozen.


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