Southwest Tortellini Pasta Salad

By á-46334

Ingredients

• Dressing:
• 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

Details

Adapted from tastesbetterfromscratch.com

Preparation

Step 1

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.