Tortellini and Fresh Corn Salad
* 6 ears corn on cob
* 1/2 cup plain yogurt
* 1/2 cup Parmesan ranch salad dressing
* 1/4 cup mayonnaise
* 2 tablespoons milk
* 1/3 cup grated Parmesan cheese
* 2 tablespoons chopped fresh basil leaves
* 20-ounce package frozen cheese tortellini
* 1-1/2 pints cherry tomatoes
* 1-1/2 cups frozen edamame (soybeans), thawed
* 1/2 cup crumbled feta cheese
Shuck corn. Bring a large pot of salted water to a boil. Meanwhile, in large bowl combine yogurt, salad dressing, mayonnaise, milk, Parmesan cheese, and basil. Mix well.
Add corn to boiling water. Bring back to a boil; boil 1 minute. Remove from heat, let stand 5 minutes. Remove corn from water. Return water to heat.
Cut corn off cob and add to dressing along with cherry tomatoes, edamame, and feta.
Cook tortellini in water according to package directions. Drain and add to salad; stir to coat. Serve immediately or cover and chill 1-2 hours before serving.
Serves 6-8
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