Description
A vibrant and refreshing salad featuring cheese tortellini, sautéed zucchini, sweet corn, and creamy burrata, perfect for summer gatherings.
Ingredients
Scale
- 20 oz cheese tortellini
- 2 zucchini (chopped)
- 4 scallions (chopped)
- 1 cup corn (frozen fire-roasted or canned)
- 1/2 red onion (thinly sliced)
- 6 oz arugula
- 1–2 burrata balls (4 oz each)
- 1/4 cup olive oil
- Juice from 1 lemon
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 1 clove garlic (crushed)
- Salt & pepper to taste
Instructions
- Cook the tortellini as instructed on the package. Once cooked, drain and set aside in a large bowl.
- Heat a skillet over medium heat and add about 2 tablespoons of olive oil.
- Add the zucchini and scallions to the skillet. Sauté for about 10-12 minutes until browned, seasoning with salt and pepper.
- Prepare the vinaigrette in a jar by combining olive oil, lemon juice, honey, dijon mustard, white wine vinegar, garlic, salt, and pepper. Shake until combined.
- In a separate bowl, add arugula and red onion. Toss with half of the dressing until coated.
- Add the cooked tortellini, sautéed zucchini, scallions, and corn into the arugula mixture. Toss gently with remaining dressing.
- Serve topped with burrata balls, drizzled with additional olive oil and cracked black pepper to taste.
Notes
Feel free to customize with your favorite proteins or vegetables. Best enjoyed fresh or within 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 30mg