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Southwest Tortellini Pasta Salad Recipe

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4 from 80 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Southwest Tortellini Pasta Salad is a vibrant and hearty dish combining tender cheese tortellini with black beans, corn, fresh cherry tomatoes, red bell pepper, red onion, creamy avocado, and shredded cheese. Tossed in a zesty Southwest-inspired dressing made from olive oil, lime juice, mayonnaise, sour cream, and taco seasoning, this salad offers a perfect balance of creaminess, freshness, and spice. Ideal for picnics, potlucks, or light meals, it can be prepared ahead and served chilled or at room temperature.

Ingredients

Pasta Salad

  • 12 ounces cheese tortellini
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup shredded Monterey Jack or cheddar cheese

Dressing

  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon taco seasoning
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually about 7-9 minutes, until tender.
  2. Drain and cool tortellini: Drain the tortellini in a colander and rinse briefly with cool water to stop the cooking process. Set aside and allow it to cool completely.
  3. Prepare the vegetables: Drain and rinse the black beans thoroughly. Halve the cherry tomatoes, dice the red bell pepper, finely chop the red onion, dice the avocado, and chop the fresh cilantro.
  4. Combine salad ingredients: In a large mixing bowl, gently combine the cooled tortellini, black beans, corn kernels, cherry tomatoes, red bell pepper, red onion, avocado, cilantro, and shredded Monterey Jack or cheddar cheese.
  5. Make the dressing: In a separate bowl, whisk together the olive oil, fresh lime juice, mayonnaise, sour cream, taco seasoning, minced garlic, honey, salt, and black pepper until smooth and well combined.
  6. Dress the salad: Pour the prepared dressing over the tortellini mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
  7. Chill and serve: Refrigerate the salad briefly, about 15-30 minutes, to allow flavors to meld. Toss again just before serving and adjust seasoning as needed.

Notes

  • Add grilled chicken, shrimp, or seasoned ground beef for extra protein.
  • Use pepper jack cheese for a spicier flavor.
  • Include jalapeños, roasted corn, cucumber, or crushed tortilla chips right before serving for added texture and spice.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Add a little extra dressing before serving if the salad becomes dry from sitting.
  • Avocado is best added just before serving to maintain freshness and color.
  • Plain Greek yogurt can substitute sour cream in the dressing.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Southwestern American

Find it online: https://sarasplate.com/southwest-tortellini-pasta-salad-recipe/