This tortellini pasta salad features juicy tomatoes, cucumbers, corn, avocado, basil and parmesan tossed in lemon vinaigrette with cheese tortellini!!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: Italian
Keyword: cheese tortellini pasta salad, tortellini pasta salad, vegetarian pasta salad
Servings: 4
Calories: 497kcal
Author: Averie Sunshine
Ingredients
Pasta Salad
one 10-ounce package cheese tortellinicooked according to package directions
1avocadopeeled, pitted and diced into bite-sized pieces
1cupcornfresh, or frozen that’s been thawed may be used
1cuptomatoesdiced (cherry or grape tomatoes, sliced in half, may be substituted)
1cupcucumberpeeled and diced
1cupfresh basil leaveslaid loosely in measuring cup and thinly sliced
½cupgrated parmesan cheeseor more if desired (feta, blue cheese, or your favorite shredded or crumbled cheese may be substituted)
Dressing
¼cupolive oil
2tablespoonslemon juice
2tablespoonsapple cider vinegar
2tablespoonshoney
1tablespoonItalian seasoning
2teaspoonslemon zest
½teaspoonsaltor to taste
½teaspoonpepperor to taste
pinchcayenne pepperoptional and to taste
Instructions
Cook tortellini according to package directions, drain, and set aside. While tortellini cooks, prep and chop the remaining ingredients.
To a large bowl, add the avocado, corn, tomatoes, cucumber, basil, parmesan cheese; set aside.
To a large measuring cup or small bowl, add the olive oil, lemon juice (zest the lemon before juicing it), honey, Italian seasoning, lemon lest, salt, pepper, and whisk to combine. Pour dressing over vegetables.
Add the tortellini and toss gently to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, etc.) before serving.
Notes
Will keep airtight in the fridge for up to 5 days, noting that the avocado will oxidize as time passes. Serve leftovers chilled or at room temp.