Mexican Tortellini Pasta Salad
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Cheese tortellini is tossed with black beans, bell peppers, tomatoes and corn in this vegetarian Mexican Tortellini Pasta Salad Recipe!
BBQ’s, dinners on the patio, picnics on the beach, these are a few of the reasons I can’t stop smiling because it’s officially Summer and that means all of these things are happening on the regular!!!
Pasta salads are one of my favorite side dishes to take to BBQ’s, patio dinners and beach picnics, (and a great way to keep up with my pasta addiction in the summer 😉 ) but not just any ‘ol pasta salads, no-siree-bob, I love me a pasta salad with a Bond girl twist!
Whether it’s Spicy Buffalo Macaroni Salad, Roasted Beet & Goat Cheese Pesto Pasta Salad or this scrumptious new Mexican Tortellini Pasta Salad, I’ll be getting my pasta kicks all summer long with these simple, souped-up salads!
Ingredients
- 16 oz cheese tortellini (dry, refrigerated or frozen will all work!)
- 15 oz can black beans (drained & rinsed)
- ½ cup red onion (diced)
- ½ cup red bell pepper (diced)
- 2 ears corn (grilled – kernels removed)
- 1 cup cherry tomatoes (halved)
- 1 jalapeño (de-seeded and diced)
- 1 tbsp fresh cilantro (chopped)
- 1 cup avocado vinaigrette
- 1 avocado (skin & pit removed)
- ¼ cup white balsamic vinegar
- 3 tbsp fresh lemon juice
- 2 cloves garlic (crushed)
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ cup olive oil
Cook the tortellini according to package directions, drain and set aside.
In a large mixing bowl, combine the black beans, red onion, red bell pepper, corn, cherry tomatoes, jalapeno, cilantro and cooked tortellini.
Add all of the ingredients for the avocado vinaigrette to a blender or food processor and blend until smooth and creamy.
Toss with the salad and serve.
Seriously, it’s that easy, 4 steps and summer pasta goodness is all yours!
The tender, cheesy tortellini is perfectly complemented by the fresh, crisp vegetables, all tossed together in the creamy, flavorful (and healthy!) avocado vinaigrette dressing!
I prefer this salad warm or at room temperature, while the boyfriend ate it cold (several times!) Whatever your preference, this salad is the perfect side dish for your next Summer fiesta, or served as an entree for a quick and easy weeknight dinner recipe!
Mexican Tortellini Pasta Salad
Ingredients
- 16 oz cheese tortellini, dry, refrigerated or frozen will all work!
- 15 oz can black beans, drained & rinsed
- ½ cup red onion, diced
- ½ cup red bell pepper, diced
- 2 ears corn, grilled – kernels removed
- 1 cup cherry tomatoes, halved
- 1 jalapeño, seeded and diced
- 1 tbsp fresh cilantro, chopped
Avocado Vinaigrette
- 1 avocado, skin & pit removed
- ¼ cup white balsamic vinegar
- 3 tbsp fresh lemon juice
- 2 cloves garlic, crushed
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ cup olive oil
Instructions
- Cook the tortellini according to package directions, drain and set aside.
- In a large mixing bowl, combine the black beans, red onion, red bell pepper, corn, cherry tomatoes, jalapeno, cilantro and cooked tortellini.
- Add all of the ingredients for the avocado vinaigrette to a blender or food processor and blend until smooth and creamy.
- Toss with the salad and serve.
Nutrition Facts
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3 Comments on “Mexican Tortellini Pasta Salad”
This was so delicious ??
Yay! I’m so glad you enjoyed it JoAnna!