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Cheese Tortellini with Tomatoes and Corn Recipe

Cheese Tortellini with Tomatoes and Corn Recipe

Fresh corn and basil make this dish taste like summer. I think it's a good one for bringing to picnics or gatherings, but it's great alongside any entree for weeknight dinners! —Sally Maloney, Dallas, Georgia
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


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


  • 1. In a 6-qt. stockpot, cook tortellini according to package directions, adding corn during the last 5 minutes of cooking. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat. Yield: 4 servings.

Nutritional Facts

1-3/4 cups: 366 calories, 12g fat (4g saturated fat), 30mg cholesterol, 286mg sodium, 57g carbohydrate (6g sugars, 5g fiber), 14g protein

Reviews for Cheese Tortellini with Tomatoes and Corn

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Reviewed May. 2, 2016

"This is an excellent dish. I added 1/4 tsp. salt to the dish as it seemed a little bland. My husband and a dinner guest raved about it."

Reviewed Nov. 8, 2015

"Very good and very simple to make. Needed a little more flavor for my family, so added an extra 1/2 tsp. of salt and a little more Parmesan. Will make again."

Reviewed Aug. 30, 2015

"Like juicyfruit007, I also recommend this with grilled corn cut off the cob. It's a great dish for summer!"

Reviewed Aug. 28, 2015

"I would say this was fine, but just didn't "wow" me. My husband begrudgingly ate it, but said he wouldn't want to have it again. Overall it was easy to make and I like that it is healthy and low in sodium. I'm not sure if I'll make it again since Mr. Picky will be complaining about it. For non-vegetarians, I think some crumbled bacon would be a nice addition."

Reviewed Jul. 16, 2015

"This recipe is simple to make and very delicious. I will definitely make it again. I did add a dollop of "verde pasta sauce" to the finished dish for a little more flavor."

Reviewed Jul. 15, 2015

"This was wonderful! The fresh basil shines through making it the perfect meal on a hot night."

Reviewed Apr. 24, 2014

"I was going to give this 4 stars, but then I just noticed I had completely left out the parmesan cheese, so I will throw in the extra star on the chance the addition of the parm cheese would have put it over the top . :) I made this with (formerly) dried tortellini and grilled corn cut off the cob. It was good. VERY light and non-filling. I felt like it could have been a bit more flavorful somehow, but maybe the parm cheese would have helped with that. Will most likely make again!"

Reviewed Feb. 23, 2014

"Delicious and fresh tasting! We really enjoy this easy meal."

Reviewed Sep. 10, 2011

"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 Aug. 15, 2011

"Summer fresh and very delicious!"

Reviewed Aug. 11, 2011

"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 Aug. 9, 2011

"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 Jun. 26, 2011

"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 Jun. 25, 2011


Reviewed Nov. 14, 2010

"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 Sep. 6, 2010

"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 Aug. 20, 2010

"Big results for very little time and effort."

Reviewed Aug. 17, 2010

"This is a recipe to be "played with". It was a very good basis and many other salads that can stem from it.

I cut back on the corn, added some other
veggies as well as garlic and more oil. Will make again!"

Reviewed Aug. 11, 2010

"Oh, I forgot to say that it was really delicious cooked this way!"

Reviewed Aug. 11, 2010

"After reading the comments below, I decided to make some adjustments. First off, I wanted to use fresh corn, since ears are so cheap right now. 4 ears will yield about the 3-1/3 cups called for.

To cook the corn, I put a little olive oil in a hot pan and sauteed it, continuing to add a little oil as it got dry. I probably ended up using the 4 Tbsp this recipe calls for. About 2 or 3 minutes after I stared the corn, I threw the tortellinis into the boiling water, all the while stirring the corn, adding oil, and sprinkling it with pepper and seasoned salt. Just before the tortellinis were done, I add a few cloves of chopped garlic.
I then drained the tortellinis and set them aside for a minute while I mixed the tomatoes into the pan, then the onions, then the basil. Finally, I stirred in the tortellinis, and it was done. I sprinkled the parmesan cheese over our servings once they were in our bowls. I figured it would be better leaving the cheese out when I go to grab some of this cold out of the fridge for lunch tomorrow. :)"

Reviewed Aug. 11, 2010

"I have made this more than's very good!"

Reviewed Jul. 6, 2010

"This is one of my favorites - my husband loves it too! Like others have said, I added a bit of salt and pepper. I also add a few tablespoons of freshly-made pesto. Delicious! :)"

Reviewed Jun. 9, 2010

"A favorite summer recipe when the garden bounty is at its best!"

Reviewed Jan. 21, 2010

"This recipe is one of my all-time favorites! I have made it just as written so many times I've lost count. It turns out perfectly every time, and the taste is super extraordinary!!! Really amazing! Simple to make and a taste that blows us away! I stir everything into it while it's hot, and we eat it hot as a main dish. Unbelievably Great! Cannot praise this fantastic recipe enough!!"

Reviewed Sep. 11, 2009

"This sounded really good, but when I had it put together it was very bland, and I added alot of salt and pepper and it still needed more spice!!"

Reviewed Aug. 29, 2009

"Re:Cheese Tortellini/omatoes.

I used this recipe on two seperate occasions.Every one loved it so much that I had to make a second batch.My daughter-in-law,liked it better with a little bit of ranch dressing,& my sister liked it better with light italian dressing"

Reviewed Jul. 18, 2009

"I really liked this recipe. I added a bit more basil and olive oil and found it to be really tasty. Easy too - I'll definitely make this again."

Reviewed Jul. 14, 2009

"I found this to be WAY bland. I had to add my own seasonings to get it to taste good. Also, I would not suggest using thawed frozen corn - too soft and soggy. I'd use fresh if you can. My husband enjoyed it, and I found it edible, but there are a ton of better tasting recipes out there I'd rather try in the future. Not one I'd make again probably."

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Wine Pairings

Medium-Bodied Red Wine

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