Tortellini Salad with Tomatoes, Spinach & Corn

June 24, 2015

187

This not only works as a side dish, but also a main dish for a nice light lunch. So fresh with pops of red tomatoes, yellow tomatoes, green spinach and more. With a light dressing and some parmesan (two kinds), this was just bursting with flavor and had the color I was looking for. This summertime fresh salad is perfect for potlucks and barbecues

1 cup extra virgin olive oil
juice of one large lemon
2 tablespoons fresh basil (finely chopped)
2 tablespoons garlic flavored red wine vinegar
1 Large clove garlic (crushed)
1 teaspoon brown mustard
1/4 cup grated parmesan cheese
1 teaspoon garlic sea salt
black pepper to taste
2 bags Great Value Frozen Cheese Tortellini (19 oz each)
2 cups Cherubs Cherry Tomatoes (cut in half lengthwise)
2 cups Sunburst Yellow Tomatoes (cut in half)
2 cups chopped fresh spinach
1 stalk green onion (sliced thin)
1 can yellow corn (drained)
3 tablespoons shredded parmesan cheese

In a resealable bowl, mix the first 9 ingredients. Seal the bowl and chill for at least an hour. Cook the pasta according to package directions. Do not use oil, just salt the water a bit. Boil on medium...
See the full directions on my site

Nutritions

Calories
542

Sodium
560mg
23% DV

Fat
34g
52% DV

Protein
12g
25% DV

Carbs
55g
18% DV

Fiber
6g
24% DV

Lunch Vegetarian