Southwest Ranch Tortellini Salad

This easy Southwest Ranch Tortellini Salad recipe is an easy make-ahead meal.

I love combining unexpected ingredients to create new flavor combinations. This Southwest Ranch Tortellini Salad includes black beans and corn and is topped with an easy dressing made by combining ranch salad dressing, salsa, and cumin. The tortellini absorbs the flavors of the dressing while adding an extra layer of cheesy goodness to the salad.

The combination of ranch dressing, salsa, and cumin make this Southwest Ranch Tortellini Salad recipe a surprisingly flavorful chilled salad.  It is filling enough to serve as dinner for Meatless Monday, but it also works well as a lunch or a side dish at a potluck or barbecue.

Southwest Ranch Tortellini Salad Recipe

Ingredients:

• 2 – 9-ounce packages of cheese tortellini
• 1 3/4 cups of cooked black beans (or a 15 ounce can, drained and rinsed)
• 1 cup frozen corn, thawed
• 1 cup cherry or grape tomatoes, cut into half
• 1/2 cup shredded Monterrey Jack cheese
• 1/2 cup shredded mild cheddar cheese

 Dressing Ingredients:

• 3/4 cup ranch dressing
• 1/2 cup salsa
• 1 1/2 teaspoon cumin

Directions:

1. Cook the cheese tortellini according to package directions. Remove from the stove top, drain, and rinse with cool water. Set aside.

2. Add the cooked tortellini, black beans, corn, tomatoes, and shredded cheese to a large bowl. 

3. Gently stir the mixture to combine the ingredients.

4. In a small bowl, combine the ranch dressing, salsa, and cumin.

5. Add the southwest ranch dressing to taste, about 1/2 cup at a time until you reach the desired coverage. Stir gently to coat. (Cover the extra dressing and store in the refrigerator.)

6. Serve immediately or place the salad in the refrigerator to chill for up to 2 hours.

Printable Recipe for Southwest Ranch Tortellini Salad

Southwest Ranch Tortellini Salad

 

Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Alea

Recipe type: Salad

Serves: 6

Ingredients

• 2 - 9-ounce packages of cheese tortellini, cooked according to package directions and drained
• 1¾ cups of cooked black beans (or a 15 ounce can, drained and rinsed)
• 1 cup frozen corn, thawed
• 1 cup cherry or grape tomatoes, cut into half
• ½ cup shredded Monterrey Jack cheese
• ½ cup shredded mild cheddar cheese

Dressing Ingredients:

• ¾ cup ranch dressing
• ½ cup salsa
• 1½ teaspoon cumin

Directions

1. Cook the cheese tortellini according to package directions. Remove from the stove top, drain and rinse with cool water. Set aside.
2. Combine the cooked tortellini, black beans, corn, tomatoes, and shredded cheese.
3. Gently stir the mixture to combine the ingredients.
4. In a small bowl, combine the ranch dressing, salsa, and cumin.
5. Add the southwest ranch dressing to taste, about ½ cup at a time. Stir to combine. Cover the extra dressing and store in the fridge.
6. Place the salad in the fridge if not eating right away.

3.5.3208

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