Blueberry Week

I’m always looking for new side salads to bring along with me to cookouts, barbecues, and picnics, which can withstand the heat of summer. This healthy pasta salad made using frozen corn and refrigerated tortellini is the perfect example. It’s tossed with fresh blueberries, chopped scallions, and a light olive oil vinaigrette, which makes this a delicious and easy to make pasta salad just right for a hot summer’s day.

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 as 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.
CLICK HERE to find more great salad recipes. Make sure to check out our many other listed “Pasta Salad Recipes,” “Fruit Salad Recipes,” and “Corn Salad Recipes.”

Yum

Tortellini Pasta Salad with Corn and Blueberries

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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What would summertime be without an enormous bowl of creamy homemade pasta salad? They’re easy to make, can be made for almost any sized crowd, taste so much better than store-bought, and can be made to fit almost any budget. Here, you’ll find some of our favorite summer macaroni, tortellini, and couscous pasta salad recipes, just perfect for your next cookout, picnic, reunion, pool party, or barbeque get-together. CLICK HERE for the recipes.

There’s nothing quite like a vibrant, crunchy, and flavorful corn salad to brighten up any meal. Whether you’re enjoying the sweet, crisp kernels fresh off the cob during the peak of summer or opting for the convenience and affordability of frozen corn in the colder months, these corn salad recipes are perfect for any occasion. They’re bursting with flavor and texture, making them a fantastic side dish for potlucks, picnics, barbecues, or even just a simple weeknight dinner at home. With so many tasty options to choose from, take a moment to browse and discover the perfect corn salad to bring a little sunshine to your next meal. CLICK HERE for the recipes.

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