Since it’s the hottest part of the year, I’ve got my “cool food” cookbooks at the ready.  One of our old favorites for dinner during the summer is this tortellini recipe that we eat as a main dish.  It’s usually a big hit when I make it for company or take it to church potluck.  Even people who are die-hard meat & potatoes fans have told me that it’s tasty – for being vegetarian 🙂

Timesaving Tortellini

1 pkg (9 oz) refrigerated cheese-filled tortellini

1 pkg (10 oz) frozen whole kernel corn

2 1/2 c quartered cherry tomatoes

1/4 c chopped fresh basil leaves

1 Tbs grated Parmesan or Romano cheese

1 1/2 tsp extra-virgin olive oil

4 medium green onions, chopped (1/4 c)

2 medium garlic cloves, finely chopped

Salt and fresh ground pepper, if desired

Cook tortellini as directed on package except omit the salt and fat (oil), and add the frozen corn for the last 2-3 minutes of cook time; drain thoroughly.

Add remaining ingredients except salt and pepper; toss. Sprinkle with salt and pepper.

From January 2000 #158 issue of Betty Crocker Healthy Family Meals, an interview with Jackie Newgent, RD

Can be eaten warm or cold – we like ours cold.  You can also use it as an “all in one” side dish.  I usually add a bit of garlic powder to it instead of the garlic cloves, and a little extra cheese.  The ingredients are versatile, you can use frozen or canned corn, fresh or dried basil, regular chopped tomatoes, dried tortellini or even other veggies – whatever you have on hand.  It tastes fabulous with home-grown tomatoes and is nice and light for those hottest days.