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Summer Tortellini Salad with Burrata and Roasted Corn Recipe

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4 from 2 reviews

A vibrant and fresh Summer Tortellini Salad combining tender cheese tortellini, sautéed zucchini and scallions, fire-roasted corn, peppery arugula, and creamy burrata. Tossed in a tangy lemon-honey Dijon vinaigrette, this salad is a perfect light meal or side dish, ready in just 25 minutes.

Ingredients

Salad Ingredients

  • 20 oz cheese tortellini
  • 2 zucchini, chopped
  • 4 scallions, chopped
  • 1 cup corn (frozen fire-roasted, canned, or grilled)
  • 1/2 red onion, thinly sliced
  • 6 oz arugula
  • 1–2 burrata balls (4 oz each)
  • Olive oil, for sautéing

Vinaigrette Dressing

  • 1/4 cup olive oil
  • Juice from 1 lemon
  • 1 tbsp honey (hot honey recommended for a slight kick)
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 clove garlic, crushed
  • Salt & pepper, to taste

Instructions

  1. Cook Tortellini: Cook the tortellini according to the package instructions until al dente. Drain well and set aside to cool slightly.
  2. Sauté Vegetables: Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped zucchini and scallions, sautéing for 10-12 minutes until golden and lightly browned. Stir occasionally and season lightly with salt and pepper.
  3. Prepare Vinaigrette: In a jar or small bowl, combine the olive oil, lemon juice, honey, Dijon mustard, white wine vinegar, crushed garlic, salt, and pepper. Shake or whisk vigorously until the dressing is thick and emulsified.
  4. Toss Salad Greens: In a large salad bowl, add the arugula and thinly sliced red onion. Pour half of the vinaigrette over and toss gently to coat the greens evenly.
  5. Combine Salad: Add the cooked tortellini, sautéed zucchini and scallions, and corn to the bowl with the greens. Drizzle with the remaining vinaigrette and toss everything together until well combined.
  6. Add Burrata & Serve: Tear the burrata balls over the salad as a creamy topping. Finish with extra cracked black pepper to taste, and serve immediately.

Notes

  • You can use frozen fire-roasted corn, canned corn, or fresh grilled corn for varied flavor profiles.
  • Hot honey adds a nice kick; regular honey works well if you prefer mild sweetness.
  • For a vegan version, substitute burrata with vegan cheese or omit it altogether.
  • This salad is best served fresh but can be chilled for up to 1 day; add burrata just before serving.
  • Use a mandolin or careful slicing for evenly thin red onion slices to avoid overpowering the salad.

Find it online: https://lauracooks.com/summer-tortellini-salad-with-burrata-and-roasted-corn-recipe/