Total Time
Prep 10 mins
Cook 10 mins

I just love this is wonderful quick to serve pasta dish! Use your abundance of summer vegetables from your garden or local Farmer's Market! -- Adapted from Gourmet Magazine, August 2007 edition.

Ingredients Nutrition


  1. Cook tortellini in a pasta pot of boiling salted water according to package instructions.
  2. While tortellini boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
  3. Combine corn mixture and tomatoes in a large bowl.
  4. Reserve 1/4 cup pasta-cooking water, then drain tortellini and add to vegetables along with reserved cooking water and basil.
  5. Toss well and season with salt and pepper.
  6. Sprinkle with grated Parmesan if desired.


Most Helpful

Yummy! I made a half recipe because that's what I had ingredients for. The only change I made was to use frozen corn. I also skipped the parmesan as it didn't need it for my taste. This made for a super quick and tasty dinner. Thanks for the recipe Bev!

flower7 August 20, 2007

Delightful summer pasta salad. I made this tonight and my family loved it. I did use turkey pepperoni instead of the prosciutto as it was what I had on hand - and I also didn't read the recipe far enough and had already drained the pasta before reading I needed to reserve a bit to mix in so I added a little bit of Italian herbed red wine vinegar and olive oil to keep it moist in place. This ia a fabulous and fast salad with great fresh flavors that we will continue to make! Thanks Bev!!

Mommy Diva August 10, 2007

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