Tortellini, Corn & Chorizo Salad
Servings
4
servingsPrep time
20
minutesCooking time
10
minutesTotal time
30
minutesA pasta salad with a twist: cheesy tortellini, sweet grilled corn, spicy chorizo, and a zesty lemon dressing. My boyfriend was complaining there was nothing left for lunch… let’s just say this salad kept him more than satisfied.
Ingredients
- Salad
1 package cheese tortellini (350 g / 4 cups)
3 ears of corn, kernels removed
¾ cup sun-dried tomatoes in oil, drained and sliced
150 g dried chorizo, diced
3 green onions, sliced (about ⅓ cup)
¼ cup fresh basil leaves
2 handfuls of baby spinach
- Dressing
½ cup olive oil
Juice and zest of 1 lemon
2 tbsp white balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 garlic clove, minced
1 tsp salt
Freshly cracked black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook 1 package of cheese tortellini (350 g / 4 cups) according to the package directions. Drain and set aside.
- In a hot skillet, sauté the kernels from 3 ears of corn for about 3 minutes, until tender but still crisp.
- In a mason jar, mix together ½ cup olive oil, the juice and zest of 1 lemon, 2 tbsp white balsamic vinegar, 1 minced garlic clove, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tsp salt, and some freshly cracked black pepper.
- In a large bowl, combine the cooked tortellini, grilled corn, ¾ cup sun-dried tomatoes, 150 g diced chorizo, 3 sliced green onions, ¼ cup fresh basil leaves, and 2 handfuls of baby spinach.
- Pour the dressing over the salad and toss well to coat.
