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Cheese Tortellini with Tomatoes and Corn Recipe

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Garden-fresh flavors make this dish a delight! Plus, it’s as easy as it is special. Sally Maloney - Dallas, GA

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Cheese Tortellini with Tomatoes and Corn Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
1 package (16 ounces) frozen corn, thawed or 3-1/3 cups fresh corn
2 cups cherry tomatoes, quartered
1/4 cup thinly sliced green onions
1/4 cup minced fresh basil
2 tablespoons grated Parmesan cheese
4 teaspoons olive oil
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Directions

In a Dutch oven, cook tortellini according to package directions, adding the corn during the last 5 minutes of cooking. Drain and rinse in cold water.
In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat. Yield: 4 servings.

Nutritional Facts 1-3/4 cups equals 366 calories, 12 g fat (4 g saturated fat), 30 mg cholesterol, 286 mg sodium, 57 g carbohydrate, 5 g fiber, 14 g protein.

Originally published as Cheese Tortellini with Tomatoes and Corn in Healthy Cooking August/September 2009, p43

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Cheese Tortellini with Tomatoes and Corn (22)

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Cheese Tortellini with Tomatoes and Corn

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Reviewed on Sep. 10, 2011 by Spinmom

My family loves this recipe. I always use fresh corn and put it on the grill until I get some nice grill marks. Then I cut it off the cob and add it to the other ingredients. It's become a summer favorite.

Reviewed on Aug. 15, 2011 by hartmr

Summer fresh and very delicious!

Reviewed on Aug. 11, 2011 by Summy

Yummy! And, you know something...the Bertolli dry tortellini (found in the dry pasta section at your grocery store) is really delicious, especially with the spinach in it. I like it better than the refrigerated cheese tortellini. I think the quality of pasta used in this dish makes the difference. Fresh corn is the best, and even sometimes just making it a day in advance and letting the flavors blend overnight make a difference.

Reviewed on Aug. 09, 2011 by Marilee516

I followed another reviewer's advice and sauteed (for about 5 minutes), fresh corn in olive oil with some minced fresh garlic. I cooled everything down before putting together. It did call for some extra salt and pepper, but is a really great dish.

Reviewed on Jun. 26, 2011 by mandajean526

This is my go-to pasta salad recipe - love it! The flavors blend together so nicely. I skip the garlic powder (I don't care for the "fake" flavor) as I think it is overwhelming, and just add a little salt. Yum!

Reviewed on Jun. 25, 2011 by zegunism

Tasty!

Reviewed on Nov. 14, 2010 by sdoolittle

We love this! It is delicious with fresh corn, but works very well with frozen corn too. The only change I made was to use a couple cloves of fresh garlic rather than the garlic powder. I probably put in more tomatoes too as I always go heavy on veggies! The fresh basil gives it such a deliicous flavor.

Reviewed on Sep. 06, 2010 by lindsay233

This was okay, but I expected more flavor from the list of ingredients. If I make it again I will add some more veggies or seasonings dressing to spice it up.

Reviewed on Aug. 20, 2010 by socajazz

Big results for very little time and effort.