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 (we all only use one small, 2 seemed to overpower the cheese in the tortellini)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 cups baby heirloom tomatoes, halved (I used fresh grape tomatoes from our garden)
1 cup fresh corn kernels (my girlfriend used frozen, I used grilled corn taken off cob we had grilled night before)
1/2 cup thinly sliced green onions
1/2 cup coarsely chopped fresh basil
Salt and pepper
1. Prepare tortellini according to package directions.
2. 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, about 20 minutes to make.
This can be served hot, if you are making it right before mealtime, or cold. We all made ours ahead so we'd have it ready for when we got home from the games. We loved it cold! And, we had leftover for lunches today.