Ingredients
1 package (9 ounces) refrigerated cheese tortellini3-1/3 cups fresh or frozen corn (about 16 ounces)2 cups cherry tomatoes, quartered2 green onions, thinly sliced1/4 cup minced fresh basil2 tablespoons grated Parmesan cheese4 teaspoons olive oil1/4 teaspoon garlic powder1/8 teaspoon pepper
Preparation
In a 6-qt. stockpot, cook tortellini according to package directions, adding corn during the last 5 minutes of cooking. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat.
