Add vinaigrette ingredients to a small jar, and shake to combine. You may need to whisk with a fork to ensure that the honey is fully incorporated.
Cook tortellini according to package directions. Toss with 1 tbsp of the vinaigrette to prevent sticking, and allow to chill completely.
Add all vegetables to the chilled tortellini, and toss with vinaigrette according to preference. I used about half of the dressing and saved the rest for later use.
Serve cold.
Recipe Notes
*I roasted the corn in the husk directly on the oven rack at 350 for 30 minutes, allowed it to cool, and then cut the corn from the cob.