All the things we love most about pasta salad (make-ahead! easy! the perfect side dish!) but amped up with tortellini instead of regular noodles.
Why have I never thought about using tortellini in pasta salad until now?? Maybe because the thought of cold tortellinis weirded me out (it's good though, I promise!). Maybe it's because they're sold in a completely different aisle than the dried boxed noodles. EITHER WAY, they make a pasta salad so filling that it really can be a meal on its own, while still delivering that refreshing punch we love in summertime!
This is loaded with fresh tomatoes, grilled corn and poblano peppers, red onion, and drizzled with an easy basil vinaigrette. So many of the best summer players all in one place!
Oh, and I like to add feta, too, because sometimes it's fun to take the cheese content totally over the top. But it is admittedly totally unnecessary, so feel free to omit!
Like most pasta salads, this one, while DELICIOUS right when it's ready, only gets better as it sits and all the flavors meld. So it's not a bad idea to make it at least a few hours before you plan to eat it!
The Tortellini
Just plain cheese tortellini is what you want here. I like the smaller size ones for more tortellinis per package. Refrigerated or frozen will work!
As with all pasta salad, be careful not to overcook your noodles! If you do, your pasta salad will be a kind of starchy mush and it will be so sad.
Once the tortellini is cooked, rinse it off with cold water to bring the temperature down and stop further cooking. Then, toss it in a bowl with a drizzle of the basil vinaigrette to prevent sticking.
The Basil Vinaigrette
Do you have a basil plant that is prolifically producing right now?? Might I suggest you make a lot of basil vinaigrette this summer! It's good on pasta salads (like this one!) but also on regular salads, grilled meats, breads, and really anything you can spoon a sauce over.
Plus, it's so easy to make! Just throw all the ingredients into a food processor and process until smooth.
It will keep for up to 5 days in the fridge so you can make it several days ahead and use it any time it's needed!
The Grilled Veggies
Grilled corn and poblano peppers take this tortellini salad to new heights of summer food! You can grill them together - they'll both take around 6-8 minutes to get a nice char. Then, set the corn on a cutting board to cool while the poblano is steaming on a plate tented with foil. (The steaming step is crucial to being able to easily remove the skin, which can be an unpleasant texture).
Once they're cool enough to handle, cut the grilled kernels from the cob, and peel the skin off the poblano, discard, and chop the pepper.
I love how versatile this recipe is, and it would be good with so many different kinds of veggies here - asparagus, zucchini, bell peppers - whatever you have!
Serve this at room temperature or chilled. It's such a good summer potluck item because it goes with so many main dishes, but it's hearty enough to be a meal on its own!
Summer Grilled Tortellini Salad with Basil Vinaigrette
Ingredients
For the Basil Vinaigrette
- 1/2 cup olive oil
- 1/2 cup packed fresh basil leaves
- 2 tablespoons red wine vinegar
- 2 garlic cloves, roughly chopped
- 1 1/2 teaspoons kosher salt
- Pinch of crushed red pepper flakes
For the Tortellini Salad
- 1 (20-ounce) package cheese tortellini (fresh or frozen)
- 2 ears corn
- 1 large poblano pepper
- 1 pint grape tomatoes, halved (or quartered if large)
- 1/2 red onion, diced
- 2 ounces feta cheese, crumbled (optional)
Directions
For the Basil Vinaigrette
- Combine all ingredients in a food processor until smooth, scraping down sides of the bowl as needed. You can make this dressing several days ahead and refrigerate until ready to use!
For the Tortellini Salad
- Cook the tortellini according to package directions in salted water. Drain well and rinse with cold water to stop cooking. Transfer to a large bowl and drizzle with a few tablespoons of the dressing to prevent sticking.Grill the corn and poblano pepper on a hot grill until corn is lightly charred and the skin of the pepper is blistering - about 6-8 minutes. Place the pepper on a plate tented with foil to steam, and remove the corn to a cutting board to cool for 10 minutes. Once cool enough to handle, cut the corn from the cob. Peel the skin from the pepper (it should be easy once it's steamed!), remove the stem and seeds, and chop.Stir the corn, poblano pepper, tomato, onion, feta, and remaining dressing into the bowl of tortellini. Adjust seasoning to taste. Serve chilled or at room temperature.Leftovers will keep for up to 5 days in the fridge.
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