Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add 20 ounces of cheese tortellini and cook according to package directions, usually around 3-5 minutes, until they float to the surface and are al dente. Drain the tortellini in a colander, then rinse under cold water to halt the cooking process and cool them down.

In a large mixing bowl, combine the cooled tortellini with 1 cup of halved grape tomatoes, a diced red bell pepper, 1 ear of sweet corn (fresh kernels cut off), a chopped medium cucumber, and 3 sliced green onions. Gently toss these colorful ingredients together.

Drizzle your salad mixture generously with basil vinaigrette, ensuring every bite will be flavorful. Use a spatula to stir gently. Taste your salad and season it with kosher salt and black pepper to your preference.

Before serving, sprinkle shredded Parmesan cheese and chopped fresh basil over the top of your Tortellini Pasta Salad. This salad can be enjoyed chilled or at room temperature.

If you have leftovers, store your Tortellini Pasta Salad in an airtight container in the refrigerator for up to three days.