🌮🥗 Spice up your lunch with the Southwest Tortellini Pasta Salad! 🥗🌮
Need something fresh, filling, and full of flavor? This tossed-together gem hits all the notes:
✨ What’s inside
• Three-cheese tortellini
• Grilled chicken
• Corn & black beans
• Red bell pepper, cherry tomatoes & avocado
• Red onion + cilantro
✨ The zesty dressing
Made with avocado oil, lime juice, rice vinegar, garlic, chili powder & cumin — balanced with a touch of sugar. 💥
✨ Why you’ll love it
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Great mix of protein + veggies = satisfying, yet light
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Tex-Mex vibes make it fun & vibrant
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Super flexible: serve it as a side, a main, or even pack it for lunch tomorrow
🕒 Takes just a little prep time and then literally toss ‘n’ go. 😋
Ingredients
Salad
- 10 ounce three cheese refrigerated tortellini
- 5 oz Grilled Chicken Breast cooked and chopped
- 1 cup Corn fresh cooked, canned or frozen
- 15 ounce can 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
- 2 Tablespoons Avocado Oil
- juice from 2 limes
- 2 Tablespoons rice vinegar
- 1 clove garlic minced
- 1/2 teaspoon granulated sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
Servings: 1 cup servings
Units:
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 the dressing ingredients in a resealable jar. Shake until combined. Pour the desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.
Recipe Notes
