Summer Tortellini Salad

This summer tortellini salad was one of our lunch meal preps for last week and I thought it held up great throughout the week. Since this was our Tuesday/Thursday lunch I divided it into four large portions with a side. I didn't like the idea of raw zucchini so we cooked it and allowed it to cool before adding it to the salad. Dave and I debated if it was best to add the dressing to the tortellini before portioning it but it ended up working out fine. The tortellini still had good texture by Thursday and wasn't too mushy from the dressing being added Sunday afternoon. Making sure the zucchini and tortellini are both cooled before combining all of the ingredients is key. 

Recipe from Celebrating Sweets.

Lemon Vinaigrette
-1/3 cup extra virgin olive oil
-4 tablespoons fresh lemon juice
-1 clove garlic finely minced or grated
-1/4 teaspoon salt
-1/8 teaspoon black pepper

Pasta salad
-19 ounces cheese tortellini
-2 cups corn
-1 cup halved cherry tomatoes
-1 large zucchini, quartered and thinly sliced
-2-3 tablespoons crumbled feta cheese
-5 leaves fresh basil, thinly sliced
-salt and pepper to taste

Boil the tortellini in a pot according to package directions. Once drained set aside to cool. Saute the sliced zucchini and corn for 7-8 minutes or until tender and set aside. Both the tortellini and the vegetables need to be cooled to room temperature before they are combined with the other ingredients.

While the tortellini and zucchini cool add all of the vinaigrette ingredients to a bowl and whisk together.

To make the salad combine the tortellini, corn, tomatoes, zucchini, feta, basil, and dressing. Toss to coat evenly in the dressing. Season to taste and refrigerate before serving. 


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