Cozy Summer Tortellini Salad
There’s something simply delightful about the light, fresh, and comforting vibes of summer salads. Each bite of this Summer Tortellini Salad bursts with the joy of ripe zucchinis, sweet corn, and creamy burrata, making every forkful feel like a warm embrace on a sunny day. I can’t help but reminisce about blissful weekends spent outdoors with family and friends, sharing laughter and feasting on vibrant dishes like this one.
This easy weeknight dinner is not only a great way to utilize the bounties of summer but is also a fantastic recipe you’ll lean on all summer long. Imagine a brightly colored bowl of goodness, glistening under the golden sun, ready to nourish you and yours either at a picnic or on the patio. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Perfect for warm evenings: This salad brings together all the fresh flavors of summer for a refreshing meal.
- Quick and easy: With just a few simple steps, you can whip up this delightful dish in no time.
- Family-friendly: Even the pickiest eaters won’t be able to resist the creamy burrata and cheesy tortellini.
- Versatile: You can easily swap in your favorite seasonal veggies or pantry staples!
- Make-ahead convenience: Great for meal prep or serving at gatherings, it holds up well in the refrigerator.
What You’ll Need
Gather these simple ingredients to make your Summer Tortellini Salad:
- 20 oz cheese tortellini
- 2 zucchini (chopped)
- 4 scallions (chopped)
- 1 cup corn (I used frozen fire-roasted corn, but canned corn or grilled corn cut off the cob works too)
- 1/2 red onion (thinly sliced with a mandolin or sharp knife)
- 6 oz arugula
- 1-2 burrata balls (4 oz each)
- 1/4 cup olive oil
- Juice from 1 lemon
- 1 tbsp honey (I used hot honey for a kick)
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 1 clove garlic (crushed)
- Salt & pepper
How to Make Summer Tortellini Salad
Let’s make it together! Follow these straightforward steps to create a stunning salad that’s sure to impress:
- 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 chopped scallions. Sauté for about 10-12 minutes, stirring every couple of minutes, until they are nicely browned. Lightly season with salt and pepper to your liking.
- Prepare the vinaigrette by combining all the dressing ingredients in a jar. Shake well until the mixture thickens and emulsifies.
- In a large salad bowl, add the arugula and thinly sliced red onion. Toss with half of the prepared dressing.
- Next, gently fold in the cooked tortellini, sautéed zucchini and scallions, and corn. Toss everything together with the remaining dressing.
- Lastly, top the glorious mix with burrata balls before serving. Finish with a sprinkle of extra cracked black pepper for that perfect touch.
Delicious Variations to Try
- Add Protein: Toss in some grilled chicken or shrimp for an indulgent twist and added heartiness.
- Zesty Flavor: Try adding diced cucumbers or cherry tomatoes for a crisp, refreshing flavor.
- Herb Infusion: Delight in fresh herbs like basil or parsley sprinkled on top for an aromatic touch.
- Spicy Kick: Stir in some sliced jalapeños if you’re craving a bit more heat alongside that hot honey!
Chef Emma’s Helpful Tips
- Make-Ahead Magic: This salad can be made a day in advance! Just hold off on adding the burrata until right before serving for the best texture.
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Give it a little toss before serving!
- Slicing Magic: Use a mandolin to get those perfectly thin slices of red onion for a beautiful presentation.
- Ingredient Swaps: If you don’t have burrata on hand, you can substitute with fresh mozzarella or feta for another creamy touch.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 385
- Carbohydrates: 45g
- Sugar: 5g
- Fat: 18g
- Protein: 13g
- Sodium: 255mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the salad a day in advance, just hold off on the burrata until serving.
Can I use different ingredients?
Definitely! Feel free to mix in your favorite vegetables or proteins. The possibilities are endless!
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Toss lightly before serving.
How long does it last?
This salad is best enjoyed fresh but can be stored for up to 3 days in the refrigerator without compromising flavor.
Final Thoughts
This Summer Tortellini Salad is more than just a meal; it’s a celebration of all the good things summer has to offer. With its blend of creamy textures and vibrant flavors, it embodies everything that makes this season magical. Whether you’re enjoying it solo on a lazy afternoon or sharing it with loved ones at a backyard gathering, this dish is sure to lift your spirits and satiate your cravings.
Save this Summer Tortellini Salad to your Pinterest board so it’s ready when you need a cozy treat! I’d love to hear how you make it your own, so please share your twists in the comments below. Happy cooking!
Cozy Summer Tortellini Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant salad bursting with fresh summer flavors, featuring cheese tortellini, zucchini, and creamy burrata.
Ingredients
- 20 oz cheese tortellini
- 2 zucchini, chopped
- 4 scallions, chopped
- 1 cup corn (frozen fire-roasted, canned or grilled)
- 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
- 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 chopped scallions. Sauté for about 10-12 minutes until browned. Lightly season with salt and pepper.
- Prepare the vinaigrette by combining all dressing ingredients in a jar. Shake well until emulsified.
- In a large salad bowl, add arugula and thinly sliced red onion. Toss with half of the dressing.
- Fold in the cooked tortellini, sautéed zucchini and scallions, and corn. Toss with remaining dressing.
- Top with burrata balls before serving. Finish with a sprinkle of black pepper.
Notes
This salad can be made a day in advance without the burrata for best texture. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 5g
- Sodium: 255mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 30mg
