Cheese Tortellini with Tomatoes and Corn
9 oz. refrigerated cheese tortellini
3 1/3 cup(s) fresh corn
2 cup(s) grape tomatoes, quartered
1/4 cup(s) finely chopped onion
1 tsp. dried basil
2 Tbsp. grated Parmesan cheese
4 tsp. olive oil
1/4 tsp. garlic powder
1/8 tsp. pepper
In a Dutch oven, cook tortellini according to package directions, adding the corn during the last 5 minutes of cooking. Drain and rinse in cold water.
In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.
Recipe found here: Cheese Tortellini with Tomatoes and Corn