Our garden tomatoes are starting to ripen which means soon we'll be having tomato, basil and fresh mozzarella salad regularly. This main dish pasta salad uses the same basic idea of this beautiful trinity of summer ingredients to create a quick week day supper.
Tomato, Basil and Corn Tortellini
12 ounces tortellini (we used Trader Joe's mushroom tortellini)
1 cloves of garlic, minced
1 quart of grape tomatoes or 4-6 plum tomatoes
1 1/2 cups corn
1/2 cup fresh basil leaves
1/2 cup fresh grated parmesan cheese
1 tablespoon olive oil
salt and pepper to taste
a few shavings of parmesan cheese
Boil the tortellini according to the package directions.
While the tortellini is cooking, place the minced garlic in a large bowl. Cut your grape tomatoes in half (or dice your plum tomatoes) and add that to the bowl. Add the corn to the bowl.
Chop your basil leaves and set aside.
Drain the tortellini and pour into the bowl with the garlic, tomatoes and corn. Stir well and let cool.
Once the pasta has cooled, add the basil, cheese, oil and salt and pepper.
Toss well and serve either room temperature or chilled.
If desired, use your vegetable peeler and make a few parmesan shavings on top. Now you've made an easy dinner even more fancy schmancy.