Zesty Mexican Tortellini Pasta Salad with Cilantro Lime

Cheese tortellini tossed with black beans, bell peppers, tomatoes and corn—this vegetarian Mexican Tortellini Pasta Salad is a flavorful, colorful side or easy weeknight main.

Summer gatherings—backyard barbecues, dinners on the patio and beach picnics—call for easy, delicious dishes that travel well and please a crowd. This Mexican Tortellini Pasta Salad brings together tender cheese tortellini with vibrant, crisp vegetables and a creamy avocado vinaigrette for a bright, satisfying salad that complements grilled foods and holds up well at room temperature.

The recipe is straightforward and flexible: use dry, refrigerated, or frozen tortellini depending on what’s most convenient, and toss in pantry staples such as canned black beans and fresh produce like cherry tomatoes and grilled corn. The avocado vinaigrette blends ripe avocado, vinegar, lemon juice, garlic and olive oil into a smooth dressing that coats every bite with richness and bright acidity—no heavy mayo required.

Mexican Tortellini Pasta Salad

Ingredients

• 16 oz cheese tortellini (dry, refrigerated, or frozen)
• 15 oz can black beans (drained and rinsed)
• ½ cup red onion, diced
• ½ cup red bell pepper, diced
• 2 ears corn, grilled and kernels removed (or about 1–1½ cups frozen or canned corn, drained)
• 1 cup cherry tomatoes, halved
• 1 jalapeño, seeded and diced (optional for heat)
• 1 tbsp fresh cilantro, chopped

Avocado Vinaigrette

• 1 ripe avocado, skin and pit removed
• ¼ cup white balsamic vinegar (or substitute white wine vinegar)
• 3 tbsp fresh lemon juice
• 2 cloves garlic, crushed
• ½ tsp kosher salt
• ½ tsp black pepper
• ½ cup olive oil

Instructions

1. Cook the tortellini according to package directions. Drain and set aside to cool slightly.
2. In a large mixing bowl, combine the cooked tortellini with black beans, diced red onion, diced red bell pepper, grilled corn kernels, halved cherry tomatoes, diced jalapeño, and chopped cilantro.
3. Prepare the avocado vinaigrette by adding the avocado, white balsamic vinegar, lemon juice, crushed garlic, kosher salt, black pepper, and olive oil to a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning if needed.
4. Pour the avocado vinaigrette over the tortellini mixture and toss gently until everything is evenly coated. Serve warm, at room temperature, or chilled—whichever you prefer.

Notes & Tips

• Make-ahead: Cook the tortellini and prepare the vegetables up to a day in advance. Refrigerate separately and toss with the avocado vinaigrette just before serving to keep textures fresh.
• Serving temperature: This salad is delicious warm or at room temperature. It can also be served cold—choose whichever your guests prefer.
• Grilling corn adds a smoky sweetness, but you can substitute roasted, frozen, or canned corn if needed.
• To make the dressing lighter, reduce the olive oil slightly or use a light olive oil. For extra creaminess, use a fully ripe avocado.
• Variations: Add cooked chicken, shrimp or grilled tempeh for extra protein. Swap the cheese tortellini for a gluten-free pasta if required (adjust cook time accordingly).
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the avocado dressing may darken slightly; stir well before serving.

The contrast of tender, cheesy tortellini with crisp vegetables and a tangy, creamy avocado vinaigrette creates a satisfying dish that’s both hearty and fresh. It’s a versatile addition to summer menus—perfect alongside grilled meats, served as a vegetarian main, or packed for a picnic.

Nutrition Facts (approximate per serving)

• Serving: 4 servings
• Calories: 539 kcal (27% daily value)
• Carbohydrates: 53 g (18%)
• Protein: 17 g (34%)
• Fat: 29 g (45%)
• Saturated Fat: 5 g (25%)
• Cholesterol: 28 mg (9%)
• Sodium: 803 mg (33%)
• Potassium: 500 mg (14%)
• Fiber: 10 g (40%)
• Sugar: 5 g (6%)
• Vitamin A: 585 mg (12%)
• Vitamin C: 33.7 mg (41%)
• Calcium: 146 mg (15%)
• Iron: 3.9 mg (22%)

Enjoy this Mexican Tortellini Pasta Salad as a colorful, crowd-pleasing recipe all summer long—easy to prepare, great for sharing, and full of fresh flavor.