Nothing says a barbecue like a creamy pasta salad. This salad is nice because it has tortellini in it and it’s combined with corn, green peppers, bacon and basil. It would be great to complement spicy grilled chicken or ribs. This salad is very easy to make, so if you were invited to a barbecue this weekend and were asked to make something, this will please the crowd, without you spending too much time in the kitchen!
- 13 oz bag of meat tortellini
- 2 ears of corn
- 4 slices bacon, cut into thin strips
- 1/2 medium red onion, minced
- red wine vinegar
- 7 basil leaves, minced
- 1 small tomato, diced
- 1/2 green bell pepper, finely chopped
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- Vegeta or an all-purpose seasoning
Cook your tortellini according to the directions, run under cold water and set aside. Cook your corn in boiling water for ten minutes, once done run the corn under cold water and once cool enough to handle, run your knife along the length of the corn to remove the kernels. Be very careful, and big chunks of kernel sections are ok, if you like. Cook the bacon until crisp and dry on paper towels and set aside. In a small bowl, pour your red wine vinegar over your red onion, this is so it takes the edge of the onion. Leave it in the vinegar for 5 minutes then drain. Into a large bowl combine your cooled tortellini, corn, bacon, red onion, basil, tomato, green pepper, mayonnaise, sour cream and your Vegeta or all-purpose seasoning, to taste. Top with some extra basil leaves for decoration and enjoy!