Boil a large pot of salted water over high heat. Add the cheese tortellini and cook for 3-5 minutes until they float. Drain and rinse under cold water.

Chop grape tomatoes, red bell pepper, cucumber, and green onions into bite-sized pieces.

Combine cooled tortellini with the chopped vegetables and fold in sweet corn.

Drizzle basil vinaigrette over the mixture and toss until well-coated.

Season with kosher salt and black pepper. Garnish with Parmesan cheese and chopped basil.

Chill for 30 minutes before serving. Serve cold or at room temperature.