Summertime Tortellini Salad with Tomatoes, Spinach and Corn

Ingredients

• 1 cup extra virgin olive oil
• juice of one large lemon
• 2 Tablespoons finely chopped fresh basil
• 1 large clove garlic, crushed
• 2 Tablespoons garlic flavored red wine vinegar
• 1 teaspoon brown mustard
• 1/4 cup grated parmesan cheese
• 1 teaspoon garlic sea salt
• black pepper to taste
• 2 bags frozen cheese tortellini, 19 oz each
• 2 cups Cherub cherry tomatoes, sliced in half lengthwise
• 2 cups Sunburst yellow tomatoes, sliced in half
• 2 cups chopped fresh spinach
• 1 stalk green onion, sliced thin
• 1 can yellow corn, drained
• 3 Tablespoons shredded parmesan cheese