If you’re anything like me, at most cookouts or barbecues, you pass right on by most pasta salads during the summer months, if they’ve been left sitting out in the sun for over five minutes. I mean, honestly, it just isn’t worth the chance that you’ll wind up throwing up for countless days because some moron thought it was a great idea to leave a pasta salad made with mayonnaise sit out in the sun for over three hours.
With this pasta salad, you don’t have to worry about any of that; there’s no mayo involved whatsoever. There is, however, copious amounts of corn, blueberries, and cheese-filled tortellini. A unique combination but definitely one that works well. And if you’re wondering about how the tortellini in this recipe holds up in the sun, it’s totally safe. Now, I’m not saying you should leave this salad out baking in the sun for hours on end, but it’s certainly safe to leave out for a few hours without making anyone sick.
Honestly, this salad is just so delicious, that I don’t even think it will be sitting around too long. It’s light, sweet, crunchy, and totally refreshing. And the best part is that it’s made with frozen corn and refrigerated tortellini, which don’t take a long time to cook. After all, it’s summer and you have way better things to do with your time than hang out in a hot kitchen all day. Leave the deadly mayonnaise-based pasta salads for someone else to bring. I bet theirs won’t be anywhere near as tasty this one.
Ingredients:
- Cold Water
- 1 (10.8-oz.) Bag Frozen Corn
- 1 (10-oz.) Package Refrigerated Cheese Tortellini
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons White Wine Vinegar
- 1 Teaspoon Dijon Mustard
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 to 1/2 Teaspoon Crushed Red Pepper Flakes
- Pinch of Ground Sea Salt
- 2 Cups Fresh Blueberries
- 4 Scallions, Finely Chopped (Green Parts Only)
Directions:
- Fill a large saucepan three-fourths of the way full with cold water and place it over high heat.
- Add the frozen corn and cook it until it comes to a rolling boil.
- Add the refrigerated tortellini and cook it for 3 to 4 minutes, or until tender and cooked through.
- Drain the corn and pasta in a strainer and rinse under cold running water for 5 minutes.
- In a large bowl, whisk together the olive oil, vinegar, mustard, pepper, crushed red pepper flakes, and sea salt.
- Add the drained corn and tortellini to the mixture; mix to combine.
- Gently fold the fresh blueberries and chopped scallions into the mixture.
Suggestions:
- Make sure to use refrigerated tortellini in this recipe and not dried tortellini.
- The amount of time it takes to cook the tortellini for this recipe will depend on their size. The package directions are usually pretty accurate.
- Make sure to gently fold the blueberries and scallions into the pasta salad to prevent the blueberries from bursting.
- This pasta salad is best served immediately, however, it will keep well in the refrigerator. Just allow it to come to room temperature before serving.
Improvements:
- Replace the scallions in this recipe with freshly chopped chives or parsley.
- Add sliced or diced cucumber and/or celery to the pasta salad for added crunch.
- Experiment with this recipe by using different flavors of tortellini.
Ingredients:
- Cold Water
- 1 (10.8-oz.) Bag Frozen Corn
- 1 (10-oz.) Package Refrigerated Cheese Tortellini
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons White Wine Vinegar
- 1 Teaspoon Dijon Mustard
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 to 1/2 Teaspoon Crushed Red Pepper Flakes
- Pinch of Ground Sea Salt
- 2 Cups Fresh Blueberries
- 4 Scallions, Finely Chopped (Green Parts Only)
Directions:
- Fill a large saucepan three-fourths of the way full with cold water and place it over high heat.
- Add the frozen corn and cook it until it comes to a rolling boil.
- Add the refrigerated tortellini and cook it for 3 to 4 minutes, or until tender and cooked through.
- Drain the corn and pasta in a strainer and rinse under cold running water for 5 minutes.
- In a large bowl, whisk together the olive oil, vinegar, mustard, pepper, crushed red pepper flakes, and sea salt.
- Add the drained corn and tortellini to the mixture; mix to combine.
- Gently fold the fresh blueberries and chopped scallions into the mixture.
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Make sure to check out all of the other great Blueberry Week recipes below. A huge thanks to Family Around the Table & A Kitchen Hoor’s Adventures for hosting this event.
Blueberry Week Recipes
Breakfast
- Bakery Style Blueberry Muffins by Cookaholic Wife
- Cornmeal Waffles with Blueberry Sauce by Karen’s Kitchen Stories
- Blueberry Breakfast Banana Split by Our Good Life
Drinks & Appetizers
- Blueberry Brie Duck Flatbread by A Kitchen Hoor’s Adventures
- Blueberry Margarita by Cheese Curd In Paradise
- Blueberry Thyme Smash by A Day in the Life on the Farm
- Mini Blueberry Galettes by Cooking For My Soul
- Warmed Brie with Pickled Blueberries by Culinary Adventures with Camilla
Dinner
- Tortellini Pasta Salad with Corn and Blueberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Whole Roasted Chicken with Blueberries and Pinot Noir by Food Above Gold
Dessert
- Blueberry Fluff Salad by Daily Dish Recipes
- Blueberry Cereal Bars by Palatable Pastime
- Sour Cream Blueberry Pie by Savory Moments
Make sure to check out all of Faith, Hope, Love, & Luck’s other great blueberry recipes below.
- Fresh Blueberry Streusel Topped Crumb Cake
- White Balsamic Blueberry, Corn, and Feta Salad
- Jalapeño Cornbread Filled with Blueberry Quick Jam
- Summer Blueberry Crockpot Iced Tea
- Blueberry Something Special Drop Scones
- Chobani Simply 100 Blueberry Dinner Muffins
- Summer Blueberry Pie Crisp
- Blueberry BBQ Cheesy Crockpot Corn Meatballs
- Lemon Blueberry Cake with Vanilla Buttercream
