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Mexican Tortellini Pasta Salad
Print Recipe
Cheese tortellini is tossed with black beans, bell peppers, tomatoes and corn in this vegetarian Mexican Tortellini Pasta Salad Recipe!
Course
Main Course, Salad, Side Dish
Cuisine
Mexican
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Servings
6
people
Calories
539
Author
Whitney Bond
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
Serving:
4
g
|
Calories:
539
kcal
|
Carbohydrates:
53
g
|
Protein:
17
g
|
Fat:
29
g
|
Saturated Fat:
5
g
|
Cholesterol:
28
mg
|
Sodium:
803
mg
|
Potassium:
500
mg
|
Fiber:
10
g
|
Sugar:
5
g
|
Vitamin A:
585
mg
|
Vitamin C:
33.7
mg
|
Calcium:
146
mg
|
Iron:
3.9
mg