grilled corn and tortellini pesto salad

I have tomatoes and corn coming out of my ears, I made pretty good use of them with this delicious, super flavorful pasta salad! I had left over pesto from my zucchini mozzarella pesto bake (try it) so i added a bit of vinegar and a pinch of sugar and BOOM a fantastic salad dressing was born!

Ingredients:

2 large cobs of corn

olive oil

10 ounces cooked tortellini pasta, cooled

3 large tomatoes, cut into bites sized pieces

1/4 cup fresh basil, cut into strips

2 heaping Tbs pesto
1 Tbs red wine vinegar

pinch of sugar

1/4 cup shredded parmesan

salt/pepper

Directions:

1) Drizzle your corn with olive oil and place on hot grill. Turning the corn as it starts to blister. I should only take about 5 -7minutes. Set the corn aside and let it cool. When cool cut the kernels from the cob.

2) In a medium sized bowl add the pasta, corn, tomatoes and fresh basil

3) In a small bowl whisk together pesto, vinegar and sugar. Toss the dressing into the pasta, season with salt and pepper and sprinkle with parmesan. ENJOY!