Make-Ahead Mexican Tortellini Pasta Salad - AKA Taco Bowl Pasta Salad

tortellini

🥗Healthier: zucchini noodles

💰Cheaper: pasta

Zucchini noodles reduce carbs while maintaining texture.

black beans

🥗Healthier: chickpeas

💰Cheaper: canned beans

Chickpeas are lower in calories and easy to find.

avocado

🥗Healthier: mashed peas

💰Cheaper: cooked potatoes

Mashed peas provide creaminess with fewer calories.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar tang at a lower cost.

Boil water in a large pot and add 10 ounces of tortellini, cooking until al dente as per package instructions.

Drain the tortellini and toss with half a teaspoon of olive oil to prevent sticking.

While the pasta is boiling, prepare the salad ingredients: dice cherry tomatoes and carrots, and strain and rinse black beans.

Use frozen corn, thawed in the microwave or on the stove before adding to the salad.

Prepare the cilantro lime dressing by roasting minced garlic in olive oil for 1-2 minutes until translucent.

In a bowl, combine roasted garlic, olive oil, lime juice, champagne vinegar, chili powder, chipotle powder, salt, and black pepper, whisking together.

Combine the tortellini with the prepared salad ingredients and pour the dressing over.

Toss gently to combine all ingredients evenly, then fold in chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens