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Tortellini with Summer Veggies Recipe

Tortellini with Summer Veggies Recipe
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★★★★★

5 from 19 reviews

This vibrant Tortellini with Summer Veggies is the perfect seasonal pasta salad—bursting with sweet corn, juicy cherry tomatoes, and tender zucchini, all tossed with cheese-stuffed tortellini and a light tomato dressing. It’s colorful, fresh, and loaded with garden flavor, ideal for picnics, potlucks, or a quick summer dinner.

Ingredients

Scale

Cheese Tortellini:

  • 1 (9 oz) package cheese tortellini

Summer Veggies:

  • 1 medium zucchini, halved and sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or frozen)
  • 1/4 cup fresh basil, chopped

Dressing:

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup tomato-based pasta sauce
  • Optional: freshly grated Parmesan for garnish

Instructions

  1. Cook Tortellini: Cook tortellini according to package directions. Drain and set aside.
  2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Add zucchini and corn, season with salt and pepper, and cook for 3–4 minutes until tender.
  3. Add Tomatoes: Add cherry tomatoes and cook another 2 minutes until slightly blistered.
  4. Combine: Stir in the pasta sauce and let simmer for 2 minutes. Add cooked tortellini and basil, toss everything together until evenly coated and warmed through.
  5. Serve: Serve warm or chilled, garnished with Parmesan if desired.

Nutrition

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Find it online: https://mbeams.com/tortellini-with-summer-veggies-recipe/