(Last Updated On: May 12, 2022)
Loaded with healthy ingredients and bursting with flavor from the roasted corn salsa, this tortellini pasta salad tastes so delicious you will think you are cheating on your diet.
What’s in this Tortellini Pasta Salad?
The main ingredients that give this tortellini pasta salad its flavor are minced garlic and roasted corn salsa. But we can’t forget about the amazing flavor of the black beans. Or the tricolored tortellini with cheese filling. And, the last ingredient is the shredded parmesan cheese, tossed in and all around the tortellini pasta salad. Yum!
Key Ingredients for Tortellini Pasta Salad
- 1 can of black beans – 15.25 ounces
- 1 lb tortellini tricolor with cheese filling
- 1/2 cup of olive oil
- 1 tablespoon of minced garlic
- Roasted corn salsa (short version of the recipe below)
- 1/2 cup of shredded parmesan cheese
A container of shredded parmesan cheese, which we will need 1/2 cup later in steps 5 and 6.
Step-By-Step Instructions with Photos
Step 1. Drain the Black Beans
Put 1 can of black beans, 15.25 ounces, into a colander over the sink. Let the liquid drain out of the beans for a few minutes. We didn’t rinse the black beans under cold water.
Step 2. Add the Olive Oil and Minced Garlic
Put the black beans in a medium-sized bowl. Add 1/2 cup of olive oil and 1 tablespoon of minced garlic together with the black beans. Stir up the mixture until well blended.
Step 3. Prepare the Tortellini then Mix with Beans
Cook the 1-pound (16 ounces) of tortellini tricolor with cheese filling in water according to the instructions on the back of the package. Then drain the water out of the tortellini. Add the tortellini to the bowl together with the black beans, olive oil, and minced garlic. Mix until well blended.
Step 4. Blend in the Roasted Corn Salsa
This is where we add the roasted corn salsa to the tortellini mixture, but first, we have to make it. The full recipe is here with detailed instructions and photos – roasted corn salsa, or you can just read the shorter version below.
Roasted Corn Salsa Recipe
- 1 can whole kernel corn (15.25 ounces)
- 2 tablespoons olive oil
- 3/4 cup red onion – chopped
- 1 jalapeño (remove some seeds, then chop)
- 1 pint of cherry tomatoes cut in halves
- 1/8 teaspoon table salt
- 1/8 teaspoon black pepper
- 1/3 cup lemon juice
Roast one 15.25-ounce can of whole kernel corn in a frying pan on medium-high heat together with 2 tablespoons of olive oil. Stir while roasting the corn. After a few minutes of frying, turn the burner down to medium heat and continue to roast the corn until slightly browned. Takes approximately 10 minutes to brown. Set aside to cool.
In a medium-sized bowl, add the roasted corn together with the chopped red onion, chopped jalapeños, cut-in-half cherry tomatoes, table salt, black pepper, and lemon juice. Stir the salsa until thoroughly mixed. Refrigerate until ready to use.
After you have made the roasted corn salsa, add it to the bowl together with the tortellini mixture. Mix it all up until well blended.
Step 5. Measure Out the Shredded Parmesan Cheese
Measure out 1/2 cup of the shredded parmesan cheese. If you would like a bit more of the parmesan cheese in your tortellini pasta salad, you can certainly add more than half of a cup.
Step 6. Sprinkle the Tortellini Pasta Salad with Shredded Parmesan Cheese
The last step is to sprinkle 1/2 cup of shredded parmesan cheese together with the tortellini mixture. Mix until well blended.
FAQs for Tortellini Pasta Salad
Can I make Tortellini Salad Ahead of Time?
Yes. When making tortellini pasta salad ahead of time, it should be properly stored in a sealed airtight container in the refrigerator. Tortellini salad can last about 3 to 4 days in the refrigerator. However, after a few days, if it starts to smell or look funny, don’t eat it.
Can you Freeze Tortellini Salad?
Yes, you can freeze tortellini salad in the freezer for a couple of months, but be aware that certain foods in your tortellini salad may not stand up well in the freezer, for example, tomatoes or onions can become mushy.
How Long Does Tortellini Salad Last?
Cooked tortellini pasta mixed with veggies lasts about 3 or 4 days in the refrigerator. However, after the first couple of days in the refrigerator, the tortellini salad can start to lose quality quicker. Always look at it and smell it to make sure it is safe to eat.
What to Serve with Tortellini Salad?
Some great dishes to serve with tortellini salad are meatballs and garlic bread, steamed broccoli, breadsticks, hamburgers, baked chicken, and or sandwiches.
This is a great side dish with many meals or for a fantastic brunch, lunch, or dinner meal with garlic bread or buttered rolls. Enjoy!
For another healthy meal try these easy-to-make and delicious steak kabobs marinade made especially for grilling at your next BBQ.
Easy Tortellini Pasta Salad with Corn Salsa
Tortellini Pasta Salad
Tortellini Pasta Salad
- Drain the liquid from the can of black beans. Put into a medium-sized bowl.
- Add the olive oil and minced garlic to the black beans. Stir the mixture until well blended.
- Cook the tortellini pasta in water according to the instructions on the back of the package. Drain the water out of the tortellini.
- Add the tortellini to the bowl with the black beans, olive oil, and minced garlic. Mix until well blended.
Roasted Corn Salsa
- Roast the can of corn in a frying pan on medium-high heat with the olive oil. Stir while roasting the corn. Turn the burner down to medium after a few minutes. Continue to roast the corn until slightly browned. Set aside to cool.
- In a medium-sized bowl, add the roasted corn and the red onion, jalapeños, cherry tomatoes, salt, pepper, and lemon juice. Stir until thoroughly mixed. Refrigerate if not ready to use yet.
Mix Tortellini Pasta Salad with Roasted Corn Salsa
- Add the roasted corn salsa to the bowl with the tortellini mixture. Mix it all up until well blended.
- Sprinkle the shredded parmesan cheese on the tortellini mixture. Mix until well blended.
A wife, a mother to a son and a daughter, and a grandmother to three granddaughters. Flo loves sharing recipes passed down from her own mother, her mother-in-law, and her grandmother as well as new recipes created with her daughter, Tamara Ray.
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