Cheese Tortellini with Tomatoes and Corn

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini
• 1 package (16 ounces) frozen corn, thawed or 3-1/3 cups fresh corn
• 2 cups cherry tomatoes, quartered
• 1/4 cup thinly sliced green onions
• fresh garlic
• fresh bell pepper
• 1/4 cup minced fresh basil
• 2 tablespoons grated Parmesan cheese
• 4 teaspoons  Olive Oil
• 1/8 teaspoon pepper

Directions

• In a Dutch oven, cook tortellini according to package directions, adding the corn during the last 5 minutes of cooking. Drain and rinse in cold water.
• In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat. Yield: 4 servings.