This vibrant Tortellini Pasta Salad combines tender cheese-filled pasta with fresh ingredients for a perfect make-ahead meal. Ready in just 28 minutes, this protein-packed dish delivers a satisfying 24g of protein and plenty of fiber to keep you energized. The colorful medley offers a balance of textures and flavors that make it ideal for potlucks, picnics, or easy weeknight dinners. Best of all, each generous serving provides a wealth of nutrients, including vitamins A and C, while staying deliciously satisfying.
Ingredients
- Tortellini: 20 oz package three cheese refrigerated tortellini – base for our vibrant salad
- Fresh Produce: Corn (1 cup), red bell pepper, cherry tomatoes (1½ cups), avocado, red onion (¼ cup), cilantro (¼ cup)
- Pantry Items: Black beans (15 oz can, drained)
- Dressing Components:
- 3 Tbsp olive oil
- 2 fresh limes
- 2 Tbsp rice vinegar
- 1 minced garlic clove
- 1 tsp each: sugar, chili powder, cumin
- Salt and pepper to taste
Instructions
- Pasta Preparation: Cook tortellini according to package directions. Rinse under cold water to stop cooking process
- Assembly: In a large bowl, combine tortellini with corn, black beans, bell pepper, avocado, tomatoes, onion, and cilantro
- Dressing Magic: Mix all dressing ingredients in a sealed jar and shake until well combined
- Final Touch: Drizzle desired amount of dressing over the salad and toss gently until everything is well coated
Make-Ahead Tips
This colorful tortellini salad tastes even better when the flavors have time to blend! You can make it up to 24 hours before serving – just add the avocado right before serving to keep it fresh and green. If making ahead, store the dressing separately and toss everything together about 30 minutes before your meal.
Easy Substitutions
Don’t have all the ingredients? No problem! Try these simple swaps:
– Swap tortellini for cheese ravioli or regular pasta
– Replace black beans with pinto beans or chickpeas
– Use any color bell pepper you have
– Switch cilantro with fresh parsley if you’re not a cilantro fan
– Try white or yellow onion instead of red
– No fresh lime? Use bottled lime juice (about 4 tablespoons)
Serving Ideas
This pasta salad shines as a complete meal or side dish! Serve it:
– As a main dish for lunch with crusty bread
– Alongside grilled chicken or fish
– At summer cookouts and picnics
– In smaller portions as a starter
Keep it cold by placing your serving bowl on a bed of ice if serving outdoors.
Storage Tips
Keep your pasta salad fresh by storing it in an airtight container in the fridge for up to 3 days. The avocado might brown after day 1, so you might want to add fresh avocado to leftover portions. Give it a quick stir before serving, and add an extra splash of dressing if needed to refresh the flavors.
Tortellini Pasta Salad
Equipment
- Large Bowl
Ingredients
Main Ingredients
- 20 ounce three cheese refrigerated tortellini
- 1 cup corn fresh cooked, canned or frozen
- 15 ounce black beans drained and rinsed
- 1 red bell pepper chopped
- 1 avocado peeled, seeded and chopped
- 1 1/2 cups cherry tomatoes halved
- 1/4 cup red onion chopped
- 1/4 cup fresh cilantro chopped
Dressing
- 3 Tablespoons olive oil
- 2 limes juiced
- 2 Tablespoons rice vinegar
- 1 clove garlic minced
- 1 teaspoon granulated sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
Instructions
- Cook the tortellini according to package instructions. Drain and rinse with cold water.
- Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
- 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.
