Mexican Pasta Salad Recipe with Tortellini: A Flavorful Twist on a Classic

Welcome to my West Virginia Kitchen!  If you're looking for a vibrant twist to your pasta salad repertoire, this Mexican cuisine with the comforting taste of tortellini, this dish is not only delicious, but also easy to prepare. 

Whether you're hosting a simmer barbecue, a potluck, or simply craving a hearty, flavorful meal, this pasta salad will be a hit.  Let's dive into the ingredients and step-by-step instructions to make this delightful dish. I can't wait to share it with you so...

Let's Get Started!











INGREDEINTS:

For this Mexican Pasta Salad Recipe with Tortellini you'll need a few simple ingredients, most of which you may already have on hand!

Pasta Salad:

• 1 lb. of Cheese Tortellini, prepared
• 1 15oz Can of Black Beans, drained and rinsed
• 1 15oz Can of Sweet Corn, drained and rinsed
• 1 Red Onion, diced
• 1cup Cherry Tomatoes, halved
• 1 Avocado, diced
• Cilantro, chopped

Dressing:

• 1/4 cup Extra Virgin Olive Oil
• 2 Tbsp Rice Wine Vinegar
• 1 Tbsp Lime Juice
• 1 Tbsp Taco Seasoning
• 2 tsp Sugar
• 1 tsp Garlic, Minced
• Salt and Pepper, to taste

INSTRUCTIONS:

1. Cook the Tortellini:  Begin by cooking the tortellini according to the package instructions.  Once cooked, drain and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
2. Prepare the Vegetables:  While the tortellini is cooking, prepare the vegetables.  Dice the onion, halve the cherry tomatoes, chop the cilantro, drain and rinse the beans and corn. 
3. Make the Dressing:  In a small bowl, whisk together the olive oil, vinegar, lime juice, taco seasoning, sugar, garlic, salt, and pepper until well combined. 
4. Combine Ingredients:  In a large mixing bowl, combine the cooked tortellini, black beans, corn, cherry tomatoes, avocado, and cilantro.  Pour the dressing over the salad and toss to coat evenly. 
5. Add Final Touches:  Gently fold in the diced avocado.  Be careful not to mash the avocado.  Adjust seasoning with more salt and pepper if needed.  
6. Serve:  Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.  Serve chilled and enjoy!

STEP-BY-PHOTOS:

Whisk it together!

TIPS FOR THE BEST MEXICAN PASTA SALAD:  

• Fresh Ingredients:  Use fresh vegetables for the best flavor and texture.  If you use frozen corn, make sure it is fully thawed and drained. 
• Cheese Tortellini:  Cheese Tortellini adds a creamy texture and pairs well with the Mexican flavors.  You can also use spinach tortellini for a different twist.  
• Make Ahead:  This salad can be made a day in advance.  Store in an airtight container in the refrigerator in the refrigerator and add the avocado just before serving to prevent it from browning. 
• Variations: Feel free to add other ingredients like shredded chicken, diced jalapenos for extra heat, or a sprinkle of queso fresco on top.  

This Mexican Pasta Salad with Tortellini is a delightful blend of flavors and textures, perfect for any occasion.  It's vibrant colors and bold taste will impress your guests and satisfy your taste buds.  Give this recipe a try and bring a bit of Mexican flair to your next meal!  

And as always...

Happy Eatin' Y'all

~The Kitchen Wife~