Tortellini Salad With Corn

• 1 pound cheese tortellini
• Cooked kernels from 3 ears of corn
• 1 tablespoon grated lemon peel
• 1/4 cup fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 4 tablespoons minced fresh basil
• 1/2 cup finely chopped fresh tomato pulp
• 4 sun-dried tomatoes, minced
• 3 tablespoons minced fresh scallions
• Salt and freshly ground black pepper

1. Boil the tortellini until done.
2. Drain, then rinse in cold water and drain again well.
3. Mix tortellini with corn and lemon peel.
4. Beat lemon juice and olive oil together, pour over the tortellini and toss gently.
5. Add basil, tomato pulp, sun-dried tomatoes and scallions.
6. Season to taste with salt and pepper.
7. Allow to marinate briefly before serving.

corn, lemon juice, extravirgin olive oil, fresh basil, tomato pulp, tomatoes, fresh scallions, salt

Taken from cooking.nytimes.com/recipes/3366 (may not work)