Mexican Tortellini Salad
User Reviews
4.2
30 reviews
Good
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Course
Side Dish, Main Course, Salad
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Cuisine
American, International, Vegetarian
Mexican Tortellini Salad
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This easy pasta salad is great as a main dish or side dish. It can also be made in advance which makes it perfect for parties and potlucks!
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Ingredients
For the Cilantro Vinaigrette:
- 1 teaspoon shallot minced
- 1 garlic minced, small clove
- 1 cup cilantro leaves stems removed, tightly packed, fresh
- lime juice of 1 large
- 1/3 cup olive oil
- salt to taste
- black pepper to taste
For the Tortellini Salad:
- 19 oz cheese tortellini fresh or frozen
- 1 sweet corn charred and kernels removed from cob, ear, fresh
- 1 black beans 15 oz can, rinsed and drained
- 1 1/2 cups grape tomatoes halved
- 2 avocado chopped, ripe
- 1/2 cup cotija cheese
- salt to taste
- black pepper to taste
Instructions
- First make the Cilantro Vinaigrette. Put the shallot, garlic, cilantro, and lime juice in a blender or food processor. With the machine running, slowly drizzle in the olive oil. Blend until smooth. Season with salt and black pepper, to taste. Set aside.
- Cook tortellini according to package instructions. Drain and rinse with cold water. Pour the tortellini into a large bowl. Drizzle with half of the Cilantro Vinaigrette to keep the tortellini from sticking. Add the corn, black beans, tomatoes, and avocado. Add the remaining vinaigrette and gently stir. Add the cotija cheese and season with salt and black pepper, to taste. Serve.
- Note-you can use frozen corn if you don't have fresh sweet corn. I like the flavor charred sweet corn adds to the salad though. You can make this a day in advance, but don't add the avocado or cotija cheese until ready to serve and save a little of the vinaigrette to toss right before serving. This will freshen up the salad.
Genuine Reviews
User Reviews
Overall Rating
4.2
30 reviews
Good
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