A new and simple southwest tortellini pasta plate of mixed greens that can be made in under 30 minutes! It's stacked with veggies and protein and covered in a delightfully straightforward and solid southwest dressing.
On the off chance that I had it my way, I'm almost certain I could live off of pasta plate of mixed greens. I think I've referenced that previously. I have a huge amount of different pasta plate of mixed greens formulas on my site since they make an incredible fundamental dish OR side dish! You can as a rule redo them with fixings you as of now have in your storeroom as well.
One thing I particularly love about this Southwest pasta serving of mixed greens is that it's made with TORTELLINI! Tortellini pasta are practically a staple in my cooler. They're ideal for quite a long time when I need something actually snappy to put together, and my family adores them!
Cook the tortellini, cleave the veggies and make the dressing as an afterthought. At that point consolidate everything directly before you're going to eat! It's as of now an actually speedy dish to get ready, yet doing those things early make it the ideal side dish to supper, BBQ's or any sort of occasion where you need to convey a side dish to share.
This is one of the more advantageous suppers I like to nourish my children. They LOVE it, and I cherish that it's stacked with veggies and great protein from the beans. The dressing is pretty mild– certainly not very zesty for my family. In the event that you would like to include a bit "heat" to the dressing you could include some Valentina hot sauce.
Also try our recipe Greek Pasta Salad
This easy southwest tortellini pasta salad is ready in 30 minutes, loaded with veggies and protein and coated in a delicious and healthy southwest dressing.
Ingredients
- 20 ounce package three cheese refrigerated tortellini
- 1 cup corn fresh from 1 ear of cooked corn, canned or frozen corn
- 15 ounce can black beans , drained and rinsed
- 1 red bell pepper chopped
- 1 avocado , chopped
- 1 1/2 cups cherry tomatoes , halved
- 1/4 cup red onion , chopped
- 1/4 cup fresh cilantro , chopped
Dressing:
- 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
Instructions
- 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.
Source : https://bit.ly/2Ylv8xi
Read more our recipe Zucchini Pasta with Lemon Garlic Shrimp
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