When the sun is out and fresh produce is in abundance, there’s nothing quite as satisfying as a vibrant, flavorful pasta salad. This Tortellini Salad with Corn, Tomato & Zucchini is everything you want in a summer dish—fresh, fast, and incredibly delicious. Whether you’re prepping a weeknight dinner, packing a picnic, or contributing to a potluck, this recipe delivers crowd-pleasing flavor with minimal effort.

It’s the kind of recipe for busy home cooks, salad lovers, or anyone looking to elevate their meal prep game with a dish that’s both hearty and refreshing. Loaded with cheesy tortellini, juicy tomatoes, sweet corn, tender zucchini, and tossed in a bright lemon vinaigrette—this isn’t just a salad, it’s an experience.

Why This Salad Works

What makes this salad so special is the balance of textures and flavors. The richness of cheese-filled tortellini meets the sweetness of summer corn, the slight acidity of tomatoes, and the fresh crunch of zucchini. A light lemon vinaigrette brings everything together with a citrusy zing that keeps the dish tasting clean and bright.

Unlike heavy mayonnaise-based salads, this vinaigrette version is lighter and perfect for warm-weather dining. It’s also easily customizable to suit different dietary needs or preferences.

Ingredients You’ll Need

Lemon Vinaigrette:

⅓ cup extra virgin olive oil
4 tablespoons fresh lemon juice
1 clove garlic, finely minced or grated
¼ teaspoon salt
⅛ teaspoon black pepper

Pasta Salad:

22 ounces cheese tortellini
2 cups cooked corn (fresh, canned, or frozen)
1 cup grape or cherry tomatoes, halved or quartered
1 large zucchini, halved lengthwise and thinly sliced
2–3 tablespoons crumbled feta cheese
5 leaves fresh basil, torn or chopped
Salt and pepper, to taste

Kitchen Equipment Needed

To make this recipe smoothly, gather the following:

Large pot (for boiling tortellini)
Colander
Mixing bowls (1 small, 1 large)
Sharp knife & cutting board
Whisk
Serving spoon or tongs
Optional: Zester for extra lemon zest

Step-by-Step Instructions

1. Make the Lemon Vinaigrette

In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Set aside so the flavors can meld while you prepare the salad.

2. Cook the Tortellini

Boil the tortellini according to package directions. Once cooked, drain and drizzle with a bit of olive oil or vinaigrette to prevent sticking. Let cool to room temperature.

3. Prep the Veggies

While the tortellini cools, halve or quarter the cherry tomatoes, thinly slice the zucchini, and prepare the corn (if it’s fresh off the cob, cook and cool it first).

4. Assemble the Salad

In a large bowl, combine the cooled tortellini, corn, tomatoes, zucchini, feta cheese, and basil. Pour over the vinaigrette and toss gently to combine. Season with salt and pepper to taste.

5. Serve or Chill

Serve immediately at room temperature or chill in the fridge until ready to eat. This salad tastes great cold or slightly cool.

Tips, Shortcuts & Variations

Quick Tips:

Pre-cook corn in advance or use high-quality canned or frozen corn to save time.
Make vinaigrette ahead of time—it stores well for up to 5 days.
Double the recipe for parties—it holds up beautifully on a buffet table.

Recipe Swaps:

Tortellini alternatives: Use tricolor or spinach tortellini for color and flavor variation.
Cheese swap: Sub feta with goat cheese, mozzarella pearls, or shaved parmesan.
Add protein: Toss in grilled chicken, chickpeas, or even shrimp for a heartier version.
Make it vegan: Use vegan tortellini and skip the cheese or sub with a plant-based feta.

How to Store Leftovers

This salad holds up very well in the fridge, making it ideal for meal prep.

Fridge: Store in an airtight container for up to 3–4 days.
Do not freeze: Freezing the tortellini will affect the texture and make the salad soggy.

What to Serve With Tortellini Salad

This salad is a complete dish on its own, but it also pairs beautifully with:

Grilled meats like chicken, steak, or salmon
A crisp white wine such as Sauvignon Blanc or Pinot Grigio
Lemon iced tea or a chilled cucumber mint water
Crusty sourdough bread or garlic toast on the side

For a Mediterranean-inspired meal, serve with hummus, olives, and pita chips!

FAQ: Tortellini Salad with Corn, Tomato & Zucchini

Can I make this ahead of time?

Yes! You can prep the components in advance and assemble right before serving. For best flavor, let the vinaigrette and pasta sit together for 30 minutes before serving.

Can I use frozen tortellini?

Absolutely. Just cook according to package directions and allow it to cool completely before adding the other ingredients.

How do I keep the tortellini from getting mushy?

Avoid overcooking the tortellini—boil until just al dente and rinse with cool water right after draining.

What other veggies work in this salad?

Try adding bell peppers, cucumber, red onion, or arugula for extra crunch and color.

Is this recipe gluten-free?

Not as written, but you can use gluten-free tortellini to make it GF-friendly.

Wrap-Up: A Summer Must-Try

Fresh, colorful, and filled with Mediterranean flair, this Tortellini Salad with Corn, Tomato & Zucchini is the kind of dish that effortlessly earns its place in your weekly meal rotation. It’s fast, flexible, and totally delicious—perfect for a casual lunch, a picnic in the park, or as a vibrant side dish for any summer BBQ.

If you try this recipe, I’d love to hear how it turned out!
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Let’s keep our meals fresh, fun, and full of flavor—one tortellini salad at a time.

Tortellini Salad with Corn, Tomato & Zucchini

Tortellini Salad with Corn, Tomato & Zucchini: A Fresh Summer Classic