SOUTHWEST TORTELLINI PASTA SALAD
- 1 pound frozen tortellini, cooked al dente
- 30 ounces black beans
- 15 ounces corn
- 1 red pepper, diced
- 1 roma tomato, diced
- ¼ cup red onion, diced
- ¼ cup cilantro, chopped
- 2 tablespoons red wine vinegar
- 4 tablespoons lime juice
- 3 tablespoons honey
- 2 tablespoons olive oil
- ½ teaspoon salt
- Prepare tortellini al dente, according to package instructions. Drizzle with additional olive oil to prevent sticking and allow to cool.
- In a large bowl, toss together tortellini, black beans, corn, red pepper, tomato, red onion, and cilantro.
- In a separate bowl, whisk together red wine vinegar, lime juice, honey, olive oil, and salt.
- Toss salad in dressing and chill for 1-2 hours.
Recipe by Rachel Schultz at https://rachelschultz.com/2017/04/10/southwest-tortellini-pasta-salad/
3.5.3208