Grilled Corn and Tortellini Salad

Summer's almost come to an end but there's still time to enjoy the bright, light, sweet, and savory flavors this time of the year. Check out this delicious grilled corn and tortellini recipe below - great for a picnic on a hot day or meal prep for those first weeks of back-to-school/work.

Straw hats

I am always looking for light, quick, easy, cheap, and delicious recipes to make at home. As much as we love checking out new restaurants, it's not always the best choice for our bodies or wallets. This grilled corn and tortellini salad will satisfy your summer food cravings.

The Process

Start by preparing your vegetables. You'll need to husk the corn, removing all husks and silks. Then, place the corn cobs in a large stock pot with a bit of water and bring to a boil. I like to steam my corn before grilling it to know that the kernels are tender and sweet before getting the char from the grill.

Bring a pot of water to a boil to cook the tortellini. I purchased tortellini from the refrigerated section of my grocery store so they only took a few minutes to cook before floating to the top. Be sure to follow the package instructions for whatever type of tortellini you use. Drain and rinse the cooked tortellini in cold water to stop the cooking process. Of course, you can always substitute ravioli or another pasta of your choice if tortellini isn't available.

Meanwhile, cut the cherry tomatoes into bite-sized pieces and thinly slice the green onions and basil. The easiest way to cut the basil is by layering a stack of leaves and rolling into a cigar-like tube before slicing. This knife cut, known as chiffonade, results in even thin strips without too much trouble. You can also use kitchen scissors for all the herbs in this recipe if you prefer.

Next, prepare the dressing. You'll need to add the lemon juice, olive oil, spicy brown mustard, garlic, salt and pepper to a bowl and whisk everything until well combined. The mustard should work as a bind to keep the oil and acid emulsified. If the dressing is too acidic or spicy for your liking, feel free to add a bit of honey for balance.

Once the corn has steamed for about five minutes and is a bright yellow color, transfer it to a hot grill or stove-top grill pan. Once the corn has charred on all sides, remove from the grill(pan) and transfer it to a cutting board to cool. Carefully cut the corn kernels off the cob in vertical rows. I found it easiest to stand the cob upright in a bowl so the kernels didn't fly everywhere as I cut them off the cob.

Mix all the ingredients together and add the dressing. Top with cracked black pepper and parmesan cheese.

Recipe Details // Ingredients & Steps

Grilled Corn and Tortellini Salad

  • 2 fresh corn cobs or approximately 1 cup frozen corn

  • 1 pint of cherry tomatoes, cut into bite-sized pieces

  • 1 green onion, thinly sliced

  • Handful of fresh basil leaves


  • 4 tbsp lemon juice

  • 4 tbsp olive oil

  • 1 tbsp spicy brown/stone ground mustard

  • salt, black pepper, and granulated garlic/garlic powder to taste


  1. Prepare all vegetables: husk the corn, chop the cherry tomatoes into bite-sized pieces, thinly slice the green onion and basil

  2. Steam the corn in a small amount of water for approximately 5 minutes until the kernels are bright yellow.

  3. Grill the corn on a grill or stove-top grill pan until all sides become golden and charred.

  4. Carefully cut the grilled kernels off the cob.

  5. Cook the tortellini following package instructions. Drain and rinse in cool water once cooking is complete.

  6. Whisk together the oil, lemon juice, mustard, salt, pepper and granulated garlic/garlic powder to create the dressing.

  7. Stir together all prepared salad ingredients and dressing and ENJOY!

Let's Chat!

What recipes are you trying to enjoy before the summer is over? What are your favorite tortellini recipes? Let us know in the comments below!


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