Three Bridges' Cheese Tortellini Salad With Pan Roasted Corn, Poblano Chiles And Crème Fraiche

Name: Three Bridges' Cheese Tortellini Salad With Pan Roasted Corn, Poblano Chiles And Crème Fraiche
Ingredients: 9 ounce package of three bridges organic cheese tortellini; 1 tablespoon olive oil; 1 cup fresh corn, pan roasted; 1 poblano chile, de-seeded and diced 1/2"; 1 cup cherry tomatoes, stemmed, washed and dried; 1 cup zucchini, diced 1/2"; 1 cup creme fraiche; kosher salt and pepper to taste; 1/4 cup cilantro leaves, roughly chopped

The Daily Meal Staff|March 25, 2015 1:08 pm EST

4 (1 ratings)

Print

Three Bridges takes the chore out of cooking by empowering anyone to make delicious chef-crafted meals in minutes. Their chef-crafted meals, pastas and sauces make real foods deliciously accessible and easy to prepare. This easy Cheese Tortellini Salad, from Three Bridges, is the perfect cold pasta salad for your spring and summer barbeques!

Servings

1

Ingredients

9 ounce package of three bridges organic cheese tortellini
1 tablespoon olive oil
1 cup fresh corn, pan roasted
1 poblano chile, de-seeded and diced 1/2"
1 cup cherry tomatoes, stemmed, washed and dried
1 cup zucchini, diced 1/2"
1 cup creme fraiche
kosher salt and pepper to taste
1/4 cup cilantro leaves, roughly chopped

Directions

Directions:
Bring a large pot of water to a boil, cook pasta according to instructions on package. Drain and rinse under cool water and set aside.
Heat olive oil in a large skillet over high heat. Carefully add the chile and corn and reduce heat to medium-high. Cook, stirring frequently, until the corn and chile has char marks, about 5 minutes. Pour into a large mixing bowl.
Add the tomatoes, zucchini and tortellini to mixing bowl. Add the crème fraiche and season with salt and pepper. Gently toss together. Adjust seasoning to taste.
Pour the salad into a serving dish and top with the cilantro leaves. Serve and enjoy!