Tortellini Salad With Corn

Ingredients

• 1 pound cheese tortellini
• Cooked kernels from 3 ears of corn
• 1 tablespoon grated lemon peel
• ¼ cup fresh lemon juice
• ½ cup extra-virgin olive oil
• 4 tablespoons minced fresh basil
• ½ cup finely chopped fresh tomato pulp
• 4 sun-dried tomatoes, minced
• 3 tablespoons minced fresh scallions
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    694 calories; 36 grams fat; 7 grams saturated fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 79 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 19 grams protein; 47 milligrams cholesterol; 473 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Boil the tortellini until done. Drain, then rinse in cold water and drain again well.
2. Mix tortellini with corn and lemon peel.
3. Beat lemon juice and olive oil together, pour over the tortellini and toss gently.
4. Add basil, tomato pulp, sun-dried tomatoes and scallions. Season to taste with salt and pepper. Allow to marinate briefly before serving.