3 cups (about 16 ounces) sliced cherry or grape tomatoes (halved or quartered, depending on size)
2 1/2 cups fresh corn kernels, cooked and sliced from the cob (approximately 14 ounces of corn, which comes from about 4 cobs)
1/4 cup fresh basil leaves, sliced in a chiffonade
2 tablespoons grated Parmesan cheese
Freshly ground black pepper
For the vinaigrette:
1/2 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons grated Parmesan cheese
1 tablespoon finely minced fresh basil
1/2 teaspoon fresh minced garlic
1/2 teaspoon garlic salt
Freshly ground black pepper
Boil tortellini in salted water according to package directions. Drain and cool. In a large salad bowl, combine tortellini, sliced tomatoes, fresh corn kernels, fresh chopped basil, Parmesan cheese, and pepper.
Combine all vinaigrette ingredients in a jar with a tight fitting lid. Shake vigorously. Pour over tortellini salad and gently mix all ingredients until well combined. Chill for several hours before serving.
Notes: Fresh corn tastes best if you have access to it, but frozen corn may also be substituted.
Yield: 6 to 8 servings www.fivehearthome.com
