I cook so infrequently these days that when a recent invitation to a Fourth of July potluck came, I flew into a bit of a tailspin. We were invited to bring ice cream (easy) but also a “side dish.” This sent me into a weeklong scramble that involved multiple visits to Pinterest and no fewer than four conversations with my wonderful husband about what to make.
In the end, I modified this recipe to create a salad that was actually quite delicious. You may want to check the original to spot my modifications (especially if you like cilantro), since I’d say that it is likely even more tasty than this one was.
Fourth-Worthy Corn and Tortellini Salad
5 ears fresh corn on the cob
2 avocados, diced
1 pint cherry tomatoes, cut in half
1 finely diced red onion
1 package frozen cheese tortellini
3 tablespoons lime-infused olive oil (because I already had some on hand – regular is fine too!)
zest of one lime
juice from one lime
salt and pepper to taste
Cut corn from cobs and boil for three to five minutes. Place in freezer to chill if you are preparing in a hurry.
Boil tortellini for three to five minutes. Drain and chill.
Combine corn, tomatoes, and tortellini. Gently blend in avocado and toss in dressing. Chill for approximately 2 hours. This salad is one which tastes even better when left over the next day!
And I dare you to accomplish cooking this without creating as many dirty dishes as I did!
Copyright 2015 Lisa M. Hendey
Images copyright Lisa M. Hendey. All rights reserved.