Southwest Tortellini Pasta Salad

Photo by karen l.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Dressing:

  • 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

Directions

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. Notes 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.

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