Tortellini & Tomato Salad

Tortellini & Tomato Salad

Yields7 Servings
DifficultyBeginnerPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
 11 oz packages of refrigerated cheese-filled tortellini
 ½ cup parmesan cheese, grated
 1 lemon zested
 3 tbsp lemon juice
 2 cloves of garlic, minced
 ½ tsp salt
 ½ tsp pepper
 ¼ cup olive oil
 1 pt cherry tomatoes, halved
 1 ear of corn, kernels stripped from the cob
 1 bunch of green onions, tops removed, thinly sliced
 1 oz basil, chiffonade
Method
1

Prepare tortellini according to package instructions.

2

Cut tomatoes in half; slice green onions; remove corn from cob; chiffonade basil.

3

Place sliced tomatoes, corn, sliced green onions and basil in a large bowl.

4

Place lemons on the counter. Press down on each lemon with the palm of your hand and roll the lemons back and forth several times. Zest one of the lemons before cutting in half to squeeze out the juice.

5

Shred parmesan cheese; zest lemon; squeeze lemon juice (over a mesh strainer to catch the seeds); mince garlic.

6

Add ½ cup parmesan cheese, zest of 1 lemon, 3 tablespoons lemon juice, 2 cloves garlic, ½ teaspoon salt, and ½ teaspoon pepper to the food processor bowl.

7

Process until smooth.

8

While food processor is running, add ¼ cup olive oil in a steady stream.

9

Add cooked tortellini and olive oil mixture to the large bowl with the tomatoes.

10

Mix well to combine.

11

Enjoy!

Nutrition Facts

Serving Size 1 cup

Servings 7


Amount Per Serving
Calories 422
% Daily Value *
Total Fat 16.3g26%
Saturated Fat 5.1g8%
Trans Fat .07g
Cholesterol 36.9mg13%
Sodium 736.1mg31%
Potassium 286mg9%
Total Carbohydrate 54.9g19%
Dietary Fiber 3.9g16%
Sugars 2.4g
Protein 15.5g31%

Vitamin A 17%
Vitamin C 16%
Calcium 21%
Iron 12%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 11 oz packages of refrigerated cheese-filled tortellini
 ½ cup parmesan cheese, grated
 1 lemon zested
 3 tbsp lemon juice
 2 cloves of garlic, minced
 ½ tsp salt
 ½ tsp pepper
 ¼ cup olive oil
 1 pt cherry tomatoes, halved
 1 ear of corn, kernels stripped from the cob
 1 bunch of green onions, tops removed, thinly sliced
 1 oz basil, chiffonade

Directions

1

Prepare tortellini according to package instructions.

2

Cut tomatoes in half; slice green onions; remove corn from cob; chiffonade basil.

3

Place sliced tomatoes, corn, sliced green onions and basil in a large bowl.

4

Place lemons on the counter. Press down on each lemon with the palm of your hand and roll the lemons back and forth several times. Zest one of the lemons before cutting in half to squeeze out the juice.

5

Shred parmesan cheese; zest lemon; squeeze lemon juice (over a mesh strainer to catch the seeds); mince garlic.

6

Add ½ cup parmesan cheese, zest of 1 lemon, 3 tablespoons lemon juice, 2 cloves garlic, ½ teaspoon salt, and ½ teaspoon pepper to the food processor bowl.

7

Process until smooth.

8

While food processor is running, add ¼ cup olive oil in a steady stream.

9

Add cooked tortellini and olive oil mixture to the large bowl with the tomatoes.

10

Mix well to combine.

11

Enjoy!

Tortellini & Tomato Salad

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