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 Salad, One Pan Lemon Chicken Tortellini and Creamy Tomato and Spinach Tortellini.
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.
- Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
- 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.
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!
More Popular Pasta Salads:
- Healthy Chicken Pasta Salad
- Creamy Pesto Tortellini Pasta Salad
- Italian Pasta Salad
- BBQ Chicken Pasta Salad
- Pasta Primavera
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Recipe
Tortellini Pasta Salad
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.
- Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
- 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.
Notes
- 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.
Nutrition
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I originally shared this recipe February 2017. Updated April 2021 with process photos and improved instructions.
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If using frozen corn do I steam it or just rinse it?
Cook it first!
I’d like to make this ahead of time for Fourth of July pitch-in. Will the avocados turn brown if the the salad (minus the dressing) is prepared the night before?
They might brown a little. You could prep everything else and add them right before going OR add a couple of tsp. of lemon juice to help keep them from browning! Enjoy!