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 15minutes
Cook Time 15minutes
Servings 10servings
Calories 339kcal
Author Dorothy Kern
Cost $7
Ingredients
1package(about 19 ounces) cheese tortellini see note
1medium zucchinisliced
1medium yellow squashsliced
2cupsfrozen cornthawed
1cupgrape tomatoesdiced
1red pepperdiced
Dressing:
1tablespoondiced shallot
1clovegarlicminced or pressed
1tablespoondijon mustard
1/3cupwhite balsamic vinegar
3/4cupolive oil
1teaspoonsalt
1/2teaspoonground black pepper
1/4teaspoonItalian 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.