Tortellini Corn and Tomatoes Salad

Besides strawberries,which I’ve already written about a couple weeks ago with two new recipes, the other summer bounty I love so much is summer corn and tomatoes. This recipe for Tortellini Corn and Tomatoes Salad is my favorite go to during summer and fall to really showcase both these ingredients and letting them shine.

Fresh corn during the summer has a wonderful sweetness that you just can’t beat if you are able to get your ears quickly after they are picked. Cook them how you’d like – Grilled is my favorite but I also provide an optional cheat to add a little sear and smokiness if for convenience you steam or boil them instead, or you want to use niblets to save yourself cutting them from the cob.

As for tomatoes, the ones you get from the Farmers Market are the best – you can get all sorts of different heirloom varieties you may never see at your regular grocery store. This recipe leaves the tomatoes raw and asks for grape tomatoes but you can easily substitute larger tomatoes – I just like grape tomatoes more so they can burst in your mouth as fun texture.

Even better, this batches up really well making it perfect for picnics and potlucks with a larger group, and can be served cold or room temperatures.

Ingredients:

• 1 family sized package of refrigerated cheese tortellini (I used 20 ounces)
• 2 cups baby spinach or so – I think I used three big handfuls
• 3-4 cups fresh corn removed from the cob (about 5-6 ears of corn or use frozen corn niblets, about 16 ounces)
• 2 cups cherry tomatoes, quartered or halved (depending on size of your tomatoes)
• 2 chopped green onions
• 1/2 cup shredded Parmesan cheese
• 4 teaspoons olive oil
• Salt, to taste
• Pepper, to taste
• Seasonings to taste: I like to use just 1/8 teaspoon of garlic powder but you can use onion powder, add dill, parsley, chili powder, etc.

Directions:

1.  In a pot of boiling water, cook tortellini according to package directions. Drain and let cool in a large bowl along with the baby spinach which should naturally wilt all the spinach
2. Optional: Saute the cooked corn kernals removed from the cob in a pan with a teaspoon of olive oil until it is seared slightly. This adds a little more texture if you have steamed or boiled the corn on the cob, or are using thawed frozen corn. If you’d like, salt, pepper
3. Add remaining ingredients to the tortellini and spinach; the corn, quartered cherry tomatoes, chopped green onions, parmesan, and olive oil. Add salt, pepper, and other seasonings to your liking.
4. Toss to coat. Serve chilled or room temperature.
   

So I’ve confessed my three favorite summer items being strawberries, corn and tomatoes – what are your favorite summer eats?