Ingredients
Method
- Cook the tortellini according to the package directions, then drain and rinse with cool water to stop the cooking. While the pasta cooks, prep the vegetables.
- In a large mixing bowl, combine the diced avocado, corn, cherry tomatoes, cucumber, baby arugula, basil, and Parmesan cheese.
- In a small bowl or liquid measuring cup, whisk together the olive oil, Meyer lemon juice, apple cider vinegar, honey, Italian seasoning, lemon zest, salt, black pepper, and cayenne. Pour the dressing over the vegetable mixture.
- Add the cooled tortellini and toss gently until everything is evenly coated. Taste and adjust the seasoning with more salt, pepper, Italian seasoning, a splash of lemon juice, or a pinch of cayenne before serving.
Nutrition
Notes
Leftovers keep in an airtight container in the fridge for up to 5 days; note that avocado will oxidize and turn brown as time passes, so stir before serving.
Serve chilled or at room temperature.
If making ahead, add the avocado and arugula just before serving to keep them fresh.
Swap the basil for extra arugula or add grilled chicken for more protein.
For a vegan option, use a dairy-free pesto tortellini or omit the Parmesan and use a vegan alternative.
Frozen corn works great; just thaw and pat dry before using.