Description
This vibrant Summer Tortellini Salad combines tender cheese tortellini, sautéed zucchini and scallions, sweet corn, peppery arugula, and creamy burrata, all tossed in a bright honey-lemon Dijon vinaigrette. Perfect for a quick and refreshing meal, this salad offers a delicious balance of textures and flavors that celebrate seasonal summer produce.
Ingredients
Pasta and Vegetables
- 20 oz cheese tortellini
- 2 zucchini, chopped
- 4 scallions, chopped
- 1 cup corn (frozen fire-roasted, canned, or grilled and cut off the cob)
- 1/2 red onion, thinly sliced
- 6 oz arugula
Dressing
- 1/4 cup olive oil
- Juice from 1 lemon
- 1 tbsp honey (hot honey recommended for a kick)
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 clove garlic, crushed
- Salt and pepper, to taste
Topping
- 1-2 burrata balls (4 oz each)
- Extra cracked black pepper for garnish
Instructions
- Cook the Tortellini: Prepare the cheese tortellini according to package instructions. Once cooked, drain thoroughly and set aside to cool slightly.
- Sauté the Vegetables: Heat a large skillet over medium heat and add about 2 tablespoons of olive oil. Add the chopped zucchini and scallions; sauté for 10-12 minutes, stirring every few minutes until the vegetables are browned and tender. Season lightly with salt and pepper.
- Make the Vinaigrette: In a jar or bowl, combine olive oil, lemon juice, honey, Dijon mustard, white wine vinegar, crushed garlic, and salt and pepper. Shake or whisk vigorously until the dressing emulsifies and thickens.
- Toss Greens: In a large salad bowl, add the arugula and thinly sliced red onion. Drizzle with half of the vinaigrette and toss gently to coat.
- Combine Salad Elements: Add the cooked tortellini, sautéed zucchini and scallions, and corn to the bowl. Toss everything together with the remaining vinaigrette ensuring all ingredients are evenly dressed.
- Add Burrata and Serve: Tear or place the burrata balls on top of the salad just before serving. Garnish with extra cracked black pepper to taste.
Notes
- Use fire-roasted corn for a smoky flavor, or substitute with fresh grilled or canned corn.
- Hot honey provides a subtle spicy kick; regular honey can be used as a milder alternative.
- For a gluten-free option, substitute cheese tortellini with gluten-free pasta.
- To keep the burrata cold and creamy, add it right before serving.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
