Description
A vibrant and fresh Summer Tortellini Salad that’s quick to prepare, no-bake, and perfect for warm weather gatherings.
Ingredients
Scale
- 20 oz cheese tortellini
- 2 zucchini (chopped)
- 4 scallions (chopped)
- 1 cup corn (frozen fire-roasted or canned)
- 1/2 red onion (thinly sliced)
- 6 oz arugula
- 1–2 burrata balls (4 oz each)
- 1/4 cup olive oil
- Juice from 1 lemon
- 1 tbsp honey (or hot honey)
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 1 clove garlic (crushed)
- Salt & pepper to taste
Instructions
- Cook the tortellini as instructed on the package. Drain and set aside.
- Heat a large skillet on medium heat with about 2 tablespoons of olive oil.
- Add in the diced zucchini and scallions. Sauté for about 10-12 minutes, until browned, stirring every couple of minutes. Season lightly with salt and pepper.
- Prepare the vinaigrette by adding all of the dressing ingredients to a jar and shaking well until thick.
- In a salad bowl, add the arugula and thinly sliced red onion, then toss with half of the dressing.
- Add the cooked tortellini, sautéed zucchini, scallions, and corn to the salad bowl, then toss with the remaining dressing.
- Top with the burrata before serving, sprinkling extra cracked black pepper over the salad.
Notes
This salad can be made a few hours in advance. Keep the burrata separate until serving to maintain its creamy goodness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 30mg