Corn Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tortellini salad with roasted zucchini, squash, corn, and cherry tomatoes tossed in a mustard vinaigrette. Fresh and colorful, it pairs well with grilled meats or stands alone as a light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 package (about 19 ounces) cheese tortellini (see note)
- 1 medium zucchini (sliced)
- 1 medium yellow squash (sliced)
- 2 cups frozen corn (thawed)
- 1 cup grape tomatoes (diced)
- 1 red pepper (diced)
- 1 tablespoon diced shallot
- 1 clove garlic (minced or pressed)
- 1 tablespoon dijon mustard
- ⅓ cup white balsamic vinegar
- ¾ cup olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon Italian seasoning
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 486mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 221mg
- Calcium
- 91mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 486MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.