Description
A vibrant mix of cheese tortellini, fresh vegetables, and creamy burrata that embodies the essence of summer.
Ingredients
Scale
- 20 oz cheese tortellini
- 2 zucchini (chopped)
- 4 scallions (chopped)
- 1 cup corn (frozen fire-roasted or canned)
- 1/2 red onion (thinly sliced)
- 6 oz arugula
- 1–2 burrata balls (4 oz each)
- 1/4 cup olive oil
- Juice from 1 lemon
- 1 tbsp honey (or hot honey)
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 1 clove garlic (crushed)
- Salt & pepper to taste
Instructions
- Cook the tortellini as instructed on the package. Once done, drain and set aside.
- Heat a large skillet on medium heat with about 2 tablespoons of olive oil.
- Add in the diced zucchini and scallions. Sauté for about 10-12 minutes until browned, stirring occasionally.
- Combine all dressing ingredients in a jar. Shake well until thick and creamy.
- Toss the arugula and sliced red onion with half of the dressing in a large bowl.
- Add the cooked tortellini, sautéed zucchini, scallions, and corn to the bowl, tossing gently with remaining dressing.
- Top your salad with burrata balls and sprinkle with extra cracked black pepper before serving.
Notes
Make ahead by storing dressing separately until serving. Grilling zucchini adds a smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg