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–+ servings

Summer Tortellini Salad

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Serves: 6 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 20 oz cheese tortellini
  • 2 zucchini chopped
  • 4 scallions chopped
  • 1 cup corn - I used frozen fire-roasted corn. You can use canned corn or grilled corn cut off the cob
  • 1/2 red onion thinly sliced with a mandolin or sharp knife
  • 6 oz arugula
  • 1-2 burrata balls 4 oz each
  • Olive oil

Honey Vinaigrette

  • 1/4 cup olive oil
  • Juice from 1 lemon
  • 1 tbsp honey I used hot honey for a kick
  • 1 tbsp dijon mustard
  • 1 tbsp white wine vinegar
  • 1 clove garlic crushed
  • Salt & pepper

Directions

  1. Cook the tortellini as instructed on the package. Drain and set aside.
  2. Heat a large skillet on medium heat with about 2 tbsp of olive oil.
  3. Add in the diced zucchini and scallions. Saute for about 10-12 minutes, until browned, stirring every couple of minutes. Season lightly with salt and pepper.
  4. Prepare the vinaigrette by adding all of the dressing ingredients to a jar and shaking well until thick.
  5. Add the arugula and thinly sliced red onion to a salad bowl and toss with 1/2 of the dressing.
  6. Add the cooked tortellini, sauteed zucchini and scallions and corn and toss with remaining dressing.
  7. Top with the burrata before serving with extra cracked black pepper.