Southwest Vegetarian Pasta Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
6
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Calories
426 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Southwest Vegetarian Pasta Salad
Description
Southwest Vegetarian Pasta Salad features cheese tortellini cooked al dente and combined with a colorful mix of fresh vegetables including corn, grape tomatoes, and diced red bell pepper. Shredded pepper jack cheese and sliced black olives add savory notes, while cilantro and green onions contribute herbal brightness. The salad is dressed with a cilantro lime vinaigrette or a homemade dressing spiced with cumin and chili powder, providing warmth and complexity. Chilled for at least an hour, the flavors blend well before the diced avocado is gently folded in to retain its texture and freshness. This combination results in a salad with varied textures—chewy pasta, crisp vegetables, creamy cheese, and tender avocado—that can be served as a side or light main dish.
The recipe is practical for preparing ahead and storing in the refrigerator for several days, making it convenient for meal prep or gatherings. Adding the avocado last prevents it from becoming mushy.
Ingredients
- 9 ounces cheese tortellini or frozen cheese tortellini, refrigerated
- 1 cup corn kernels fresh or frozen
- 1 cup grape tomatoes halved
- 1 cup pepper jack cheese shredded
- ⅓ cup black olive sliced
- ⅓ cup cilantro chopped, fresh
- ¼ cup carrot shredded
- ½ red bell pepper diced
- ½ avocado diced
- 1 small jalapeño seeded and diced
- 2 green onions thinly sliced
Dressing
- ½ cup vinaigrette cilantro lime
OR
- ½ cup vegetable oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lime juice fresh
- 1 teaspoon honey
- 1 clove garlic
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Cook tortellini al dente (firm) according to package directions. Drain and rinse under cool water.
- Combine cooled tortellini in a large bowl with all ingredients except avocado and dressing.
- Combine dressing ingredients in a small bowl, toss into the tortellini mixture. Refrigerate at least 1 hour before serving, tossing occasionally.
- Add avocado just before serving.
Notes
- Store leftovers in a covered container in the refrigerator for 4 to 5 days.
- Add avocado just before serving to maintain texture and prevent browning.
- Choosing fresh or frozen corn works; just thaw frozen corn before mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426 | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 12g | 24% |
| Fat | 31g | 48% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 31mg | 10% |
| Sodium | 490mg | 20% |
| Potassium | 260mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1849IU | 37% |
| Vitamin C | 24mg | 27% |
| Calcium | 207mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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