Mexican Tortellini Pasta Salad

Cheese tortellini is tossed with black beans, bell peppers, tomatoes and corn in this vegetarian Mexican Tortellini Pasta Salad Recipe!

16 oz cheese tortellini (dry, refrigerated or frozen will all work!)
15 oz can black beans (drained & rinsed)
½ cup red onion (diced)
½ cup red bell pepper (diced)
2 ears corn (grilled – kernels removed)
1 cup cherry tomatoes (halved)
1 jalapeño (de-seeded and diced)
1 tbsp fresh cilantro (chopped)

Avocado Vinaigrette:
1 avocado (skin & pit removed)
¼ cup white balsamic vinegar
3 tbsp fresh lemon juice
2 cloves garlic (crushed)
½ tsp kosher salt
½ tsp black pepper
½ cup olive oil

View the full recipe at Whitney Bond →