Tortellini Pasta Salad with Tomatoes, Basil, & Fresh Corn

22-ounce package frozen (or fresh) cheese tortellini

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

 

Dehydrated Tomatoes

Wash and dry your tomatoes.

If you want to remove the skins (optional). Us a knife to cut an X on the bottom of the tomato, just deep enough to penetrate the skin. Drop tomato into boiling water. Blanch for 20-30 seconds. Use a slotted spoon to remove tomato from boiling water. Immerse tomato in ice water. Use knife to remove tomato core. Skin will slip off.

Core tomatoes (whether skinned or not). Remove tomato ends.

Cutting Options:

 

Roma tomatoes cut in halves or quarters
Cherry tomatoes cut in half
Grape Tomatoes cut in half

Slice large tomatoes into ¼” slices with a mandoline

 

You may be tempted to toss the tiny tomato on the tray but it is better to cut, they dry faster and you won't have to keep testing the whole tomato to see if the inside is still soft.

 

Seed tomatoes if you like using a spoon or your finger to scoop seeds from tomato, leaving the pulp.

Blot extra juice on tomatoes with a paper towel.

 

You can dry your seeds on the bottom of your dehydrator, my Nesco came with a solid tray for making fruit roll ups.

Spray dehydrator trays with a very light coating of vegetable spray or rub them with just a touch of olive oil to prevent tomatoes from sticking.

Place tomatoes cut-side up on dehydrator trays, about ½” apart. Do not allow tomatoes to touch.

 

Sprinkle tomatoes with salt, garlic powder, or fresh herbs (as desired).

I've also marinated my tomatoes ahead of time which is also an option. Allow the tomatoes to drip through the tray since you can't pat them dry (you will pat off all the flavor) then rinse off the bottom of the dehydrator and dry as usual.

 

Allow 1-2” between each dehydrator rack for good air circulation.

Set the dehydrator temperature at 135º-140ºF.

Dry tomatoes. Check them regularly. If necessary, rotate racks to allow tomatoes to dry evenly.

 

Remove pieces that dry before others to prevent them from scorching. Average dry time in a dehydrator is 8-12 hours.

Dried tomatoes will be reduced in size, shriveled and leathery, but not tacky. Remove tomatoes from the dehydrator and allow them to cool thoroughly.

Pack tightly in freezer bags, vacuum sealed bags, plastic containers, or jars.

 

Modified from www.tomatodirt.com

Tortellini and Tomato Salad

2 (9-oz.) packages refrigerated cheese-filled tortellini
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
3 tablespoons fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 cups baby heirloom tomatoes, halved
1 cup fresh corn kernels
1/2 cup thinly sliced green onions
1/2 cup coarsely chopped fresh basil
Salt and pepper

Prepare tortellini according to package directions.

Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

Makes 6 Servings

Southern Living

July 2011

Note: I used fresh basil, grape and cherry tomatoes from the 2014 garden. Do no use frozen tortellini as it is too soft.  Refrigerator or possible the pasta aisle variety to remain firm when tossing ingredients.

Quick-Marinated Cherry Tomato Salad

1 pint red grape tomatoes
1 pint yellow grape tomatoes
1/2 red onion, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons minced fresh parsley
1 heaping tablespoon jarred pesto
1/4 teaspoon sugar
1 clove garlic, pressed
Salt and fresh ground black pepper
1 head iceburg lettuce, cut into chunks

Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready for dinner.

Place the iceberg lettuce in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)

Makes 4 Servings

Foodnetwork.com

2012 Ree Drummond