Experience summer on your plate with our refreshing tortellini salad featuring vibrant roasted corn salsa. This is a delicious pasta salad with tortellini, black beans, minced garlic, roasted corn salsa, and shredded Parmesan cheese.
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.
Notes
Visit our post on roasted corn salsa for the full recipe with detailed instructions and photos.
Garlic bread, chicken, grilled steak, or steamed broccoli are excellent dishes to serve with this tortellini pasta salad with roasted corn salsa.
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