Looking for a creative way to use those end-of-season fresh tomatoes? I tried this healthy, easy-to-make salad the other night and it was a HUGE hit! Serve either as a main course or as a side.

INGREDIENTS

• 2 (8 oz) packages of refrigerated, cheese-filled tortellini (I used the whole wheat version.)
• 1/2 cup olive oil
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• juice from 1 lemon
• 1/2 teaspoon salt
• 1 teaspoon Worcestershire
• 2 cups heirloom tomatoes (or your favorite fresh tomatoes), cut up into bite-sized pieces. I used a carton of mixed baby heirloom tomatoes.
• 1 cup fresh corn
• 1/2 cup green onion, thinly sliced
• 1/2 cup chopped fresh basil

DIRECTIONS

-Prepare tortellini according to directions on package

-In a blender or food processor, combine olive oil, Parmesan, garlic, lemon juice, salt, and Worcestershire. Blend until smooth.

-Toss together olive oil mixture with tortellini, tomatoes, corn, onion and basil.

This recipe was adapted from Southern Living.

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