This easy and flavorful Tortellini Pasta Salad is loaded with veggies, has a simple homemade dressing and comes together in less than 30 minutes.

A few of our other favorite tortellini recipes include You might also enjoy Creamy Pesto Tortellini Pasta SaladOne Pan Lemon Chicken Tortellini and Creamy Tomato and Spinach Tortellini.

A bowl of Tortellini Pasta Salad with beans, corn, avocado and dressing.

I love the versatility of this Tortellini Pasta Salad as a quick and healthy main dish, or an easy, crowd-pleasing side for dinner with some grilled chicken, or to bring to a potluck. The ingredients are simple and much of the dish can be prepped ahead, to save time..

How to Make Tortellini Pasta Salad:

  • Cook the tortellini according to package instructions. Drain and rinse with cold water.
Tortellini cooking in a pot of boiling water.
  • Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
Cooked Tortellini, black beans, corn, chopped onion, avocado, cilantro, bell pepper and tomato in a bowl.
  • Combine all of the dressing ingredients in a resealable jar. Shake until combined. Pour desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.
Homemade dressing for Tortellini Pasta Salad, next to another photo of the dressing being poured over the pasta salad.

Use Good Quality Tortellini!

Although the dry packaged kind will work for this recipe, I just don’t think they taste as good. The refrigerated kind only take a few minutes to cook once your water is boiling and they’re much better tasting.

Variations:

  • Add protein: grilled chicken, tofu, shrimp or steak.
  • Substitute what you already have! Use your favorite kind of beans, and incorporate other veggies you like or already have on hand.
  • Adjust Spice: add some hot sauce to the dressing, to turn up the heat.
  • Dressing: if you don’t want to make it from scratch (sigh!) you can add your favorite store-bought zesty southwest or Italian.

Make Ahead Instructions:

Cook the tortellini, chop the veggies and make the dressing, but store separately. Combine everything just before serving!

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Recipe

A bowl of Tortellini Pasta Salad with beans, corn, avocado and dressing.
Prep 20 mins
Cook 8 mins
Total 28 mins
Add to Meal Plan

Video

Ingredients
  

  • 20 ounce package three cheese refrigerated tortellini
  • 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:

  • 3 Tablespoons olive oil
  • juice from 2 limes
  • 2 Tablespoons rice vinegar
  • 1 clove garlic , minced
  • 1 teaspoon granulated sugar
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt and freshly ground black pepper to taste

Instructions
 

  • Cook the tortellini according to package instructions. Drain and rinse with cold water.
    Tortellini cooking in a pot of boiling water.
  • Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
    Cooked Tortellini, black beans, corn, chopped onion, avocado, cilantro, bell pepper and tomato in a bowl.
  • Combine all of the dressing ingredients in a resealable jar. Shake until combined. Pour desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.
    Homemade dressing for Tortellini Pasta Salad, next to another photo of the dressing being poured over the pasta salad.

Notes

Tortellini: Although the dry packaged kind will work for this recipe, I just don’t think they taste as good. The refrigerated kind only take a few minutes to cook once your water is boiling and they’re much better tasting.
Variations:
  • Add protein: grilled chicken, tofu, shrimp or steak.
  • Substitute what you already have! Use your favorite kind of beans, and incorporate other veggies you like or already have on hand.
  • Adjust Spice: add some hot sauce to the dressing, to turn up the heat.
  • Dressing: if you don’t want to make it from scratch (sigh!) you can add your favorite store-bought zesty southwest or Italian.
Make Ahead Instructions: Cook the tortellini, chop the veggies and make the dressing, but store separately. Combine everything just before serving!
 

Nutrition

Calories: 607kcalCarbohydrates: 75gProtein: 24gFat: 24gSaturated Fat: 5gCholesterol: 43mgSodium: 502mgPotassium: 587mgFiber: 12gSugar: 7gVitamin A: 1155IUVitamin C: 46.7mgCalcium: 184mgIron: 4.8mg

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe February 2017. Updated April 2021 with process photos and improved instructions.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. We’re in love with his dish!!! It’s outstanding!!! I added lemon juice at the end and tortilla chips to top it off. The dressing was excellent!!!
    Thank you for this great and easy recipe!!!

  2. 5 stars
    Thank you for yet another fast, family friendly meal. I love that it’s fast to throw together, it’s loaded with veggies, and the whole family loves it. What’s not to love?!

  3. The amount of salt/pepper is “to taste” for dressing mix… what is a good starting point?

  4. 5 stars
    I made this as a warm dish – I didn’t rinse the tortellini with cold water and I heated the corn and black beans, it was delicious and very filling!!

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