Sugar Snap Pea, Corn And Grape Tomato Pasta Salad

The sugar snap peas I planted last spring are ready for harvest, just in time to add them with early tomatoes and corn in this simple pasta salad.


Cut the kernels from the corn cob into a bowl.

Heat 1 teaspoon of olive oil in a large skillet.

Season the peas, corn kernels, and scallions with the salt and pepper. Saute in the olive oil until the peas are crisp tender and bright green, about 3 minutes. Set aside.

Whisk together 4 tablespoons olive oil into 3 tablespoons red wine vinegar.

Add the peas, corn and scallions.

Add the tomatoes and tortellini.

Fold in the basil leaves.

Toss to combine.

Serve at room temperature.


Time to prepare: 15 minutes.

This recipe is vegetarian.

Serves 3 - 4.


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