Shelly's Recipe

TORTELLINI AND FRESH CORN SALAD

Category: Pasta Salads

6 ears corn-on-the-cob
1/2 cup plain yogurt
1/2 cup Parmesan ranch salad dressing
1/4 cup mayonnaise
2 tablespoons milk
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh basil leaves
1 package (16 to 20 ounces) frozen cheese tortellini
1 1/2 pints small cherry tomatoes or grape tomatoes
1 1/2 cups frozen edamame soybeans (see note)
1/2 cup crumbled feta cheese

Bring a large pot of salted water to a boil.

Meanwhile, shuck corn and, in large bowl combine yogurt, salad dressing, mayonnaise, milk, Parmesan cheese and basil. Mix well.

Add corn to boiling water. Return to a boil; boil 1 minute. Remove from heat and let stand 5 minutes. Remove corn from water. Set water back on burner and return to a boil.

Cut corn off cob and add to dressing along with cherry tomatoes, edamame and feta.

Add tortellini to boiling water and cook according to package directions. Drain well and add to salad; stir to coat. Serve immediately or cover and chill 1 to 2 hours before serving.

Note: You'll want to buy shelled edamame; otherwise, you'll need to add 15 minutes to the prep time to boil and shell the pods. Serves 6-8