Tortellini Pasta Salad

• servings: 5 servings
• active time: 20 minutes
• total time: 28 minutes

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)

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)

Directions

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.

Nutrition

• Calories: 607 kcal
• Total Fat: 24 g
• Saturated Fat: 5 g
• Cholesterol: 43 mg
• Sodium: 502 mg
• Total Carbohydrate: 75 g
• Dietary Fiber: 12 g
• Total Sugars: 7 g
• Protein: 24 g