Tortellini with Corn, Arugula and Tomatoes

Now, this recipe is an oldie. I can’t even remember where I found it but it has evolved over the past few years and I don’t even measure the ingredients anymore, but don’t worry, I have measurements for you. This dish is one of the first meals Ben and I made together when we started dating. Awwww.

Tortellini with Corn, Arugula and Tomatoes


  • 2 packages of the tortellini of your choice
  • 1.5 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 cup cooked corn kernels (I use frozen)
  • 1 pound tomatoes, peeled, stemmed and chopped (I use one tomato b/c Ben isn’t a big fan)
  • 1/4 cup scallion, thinly sliced (I use onion powder to taste)
  • Handful arugula
  • salt and pepper to taste
  • garlic powder to taste
  • Grated Parmesan
  • optional – cooked ground turkey for a meat lover


  1. Cook tortellini according to the directions on the packaging.
  2. Meanwhile, pour the vinegar into a large bowl. Slowly whisk in the oil. Season with salt, pepper, onion powder and garlic powder. Add the corn, tomatoes, scallion and arugula. Toss until coated.
  3. When tortellini is done cooking, drain the pasta and then toss with the arugula mixture. The arugula should begin to wilt. Season with salt and pepper and sprinkle on a little parmesan.

Yum! It’s seriously so good. I like to add red pepper flakes to mine, but I’m totally addicted to red pepper flakes.