Mexican Tortellini Pasta Salad
Cheese tortellini is tossed with black beans, bell peppers, tomatoes and corn in this vegetarian Mexican Tortellini Pasta Salad Recipe!
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
Serving 4servingCalories 539kcal (27%)Carbohydrates 53g (18%)Protein 17g (34%)Fat 29g (45%)Saturated Fat 5g (25%)Cholesterol 28mg (9%)Sodium 803mg (33%)Potassium 500mg (14%)Fiber 10g (40%)Sugar 5g (6%)Vitamin A 585mg (12%)Vitamin C 33.7mg (41%)Calcium 146mg (15%)Iron 3.9mg (22%)
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