Daily Archives: August 4, 2016

This pasta salad is great for hot summer, or year round. And for when you're in the mood for a salad but one that will keep you full for a while.

Click here to watch the video on YouTube.

Tortellini Salad

Prep Time: 30 minutes

Cook Time: 9 minutes

Tortellini Salad


  • 1 350 g pkg of tortellini, cooked, rinsed and still warm, if possible
  • 1 cup fresh corn
  • 2 cups grape/cherry tomatoes, halved
  • 1 tsp fresh thyme or 1/2 tsp dry thyme
  • 1 small sprig fresh rosemary or 1/4 tsp dried rosemary
  • 8-10 leaves of fresh basil or 1 tsp dry
  • 1 tsp dried oregano
  • 1 tsp crushed chili flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp fresh black pepper
  • 1/8 cup olive oil
  • 1/8 cup pumpkin seed oil
  • 1/4 cup white balsamic vinegar or apple cider vinegar
  • 1/2 tbsp honey or cane sugar


  1. Cook pasta according to package directions and set aside in a medium sized bowl.
  2. Prep and cut corn and tomatoes.
  3. If using canned, drain the corn.
  4. If using frozen corn, let it defrost in the fridge or the microwave.
  5. Add to bowl with cooked pasta, along with sliced tomatoes.
  6. Chop, and or measure your herbs.
  7. Add measured vinegar, oil, honey, herbs & spices to a jar/container that has a tight lid.
  8. Shake vigorously for a minute or so.
  9. Pour over pasta and veggies in bowl.
  10. Mix until everything is coated well.
  11. Serve right away, or prepare earlier in the day.
  12. Can be eaten at room temperature or cold.


The herbs are optional in variety and amount. Use what you have and love.

When you make it again, you can adjust to your personal tastes.

This pasta salad tastes great right away but for the best flavour make it in the morning or the night before serving.

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(This post is not sponsored.)

Till next time,