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Rate this recipe 4.4/5 (8 Votes)


  • Tortellini Salad
  • 23 oz Five cheese tortellini cooked al dente according to package directions*
  • fresh corn kernels from 1 ear of sweet corn
  • 1 red bell pepper, chopped
  • 1 cup cherry or grape tomatoes, cut in half
  • 1 cup black beans, rinsed and drained
  • 1/2 of a small red onion, chopped
  • 1 large avocado, chopped
  • 6 slices bacon, crumbled (more or less to taste)
  • 1/3 cup roasted and salted sunflower seeds
  • 1/2 cup finely grated Pepper Jack (may sub Cotija) cheese, or more to taste
  • Creamy Salsa Dressing
  • 3/4 cup smooth salsa (medium for more of a kick)
  • 1/2 cup sour cream (may sub.plain Greek yogurt)
  • 1/4 cup mayonnaise
  • juice from 1 lime (2 tablespoons)
  • 1 jalapeno, seeded, deveined and roughly chopped
  • 2 cloves garlic, peeled
  • 1/3 cup loosely packed cilantro
  • 1/2 teaspoon sugar**
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • Milk as needed


Adapted from


Step 1

Creamy Salsa Dressing: Add all of the Creamy Salsa Dressing ingredients to a blender or food processor and "chop" then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time, to reach desired consistency.

Tortellini Salad: Add tortellini, corn, bell pepper, tomatoes, black beans and red onion to a large bowl. Toss to combine with enough Creamy Salsa Dressing to coat (about 2/3 of dressing) and reserve remaining dressing. Chill tossed salad (covered) and reserved dressing separately in the refrigerator for 2 hours (time permitting.). (Tortellini will soak up much of the dressing as it chills).

When ready to serve, toss salad with avocado, bacon, sunflower seeds and cheese and desired amount of remaining dressing so its nice and creamy. Taste and add season with salt and pepper if desired. Enjoy!

*I love the tortellini in the refrigerated section of Costco
**May want to increase sugar if using Greek yogurt


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