Southwest Tortellini Pasta Salad

20 oz package three cheese refrigerated tortellini
1 cup corn, (fresh from 1 ear of cooked corn, canned or frozen corn)
1 can black beans, rinsed and drained
1 red bell pepper, chopped
1 avocado, chopped
1 1/2 cups cherry tomatoes halved
1/4 cup chopped red onion
1/4 cup packed cilantro finely chopped

3 Tbsp olive oil
Juice from 2 fresh limes
2 Tbsp rice vinegar
1 clove garlic, minced
1 tsp EACH sugar, chili powder, cumin
salt and pepper, to taste

  1. Cook the tortellini according to package instructions. Drain and rinse with cold water.
  2. Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
  3. Combine all of the dressing ingredients in a resealable jar. Shake until combined. Pour desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.

To make ahead: Make the dressing and refrigerate. Make the pasta salad separately and store in an airtight container. Add dressing to pasta salad when ready to eat.

Original Recipes visit: Southwest Tortellini Pasta Salad @

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