Bring a medium-sized pot to a low boil.
Heat a medium-sized stainless pan over medium heat. Add 1 teaspoon oil, the add the zucchini in a single layer. Let the zucchini cook undisturbed for 2 minutes, stir in the corn, and cook for 2 minutes longer. Add the red pepper flakes to taste.
Once you add the corn to the zucchini, carefully add the tortellini to the boiling water. Gently boil for 2 minutes, or until firm-tender. You don't want the tortellini to fall apart.
Drain the cooked tortellini, then add it to the zucchini and corn. Remove from heat, then gently fold in 1 to 2 teaspoons oil, the tomatoes, lemon juice, arugula, basil, black pepper, and salt.
Spoon the pasta salad into a bowl then top with panko.
