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
- 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
- ¾ cup ranch dressing
- ½ cup salsa
- 1½ teaspoon cumin
- Cook the cheese tortellini according to package directions. Remove from the stove top, drain and rinse with cool water. Set aside.
- Combine the cooked tortellini, black beans, corn, tomatoes, and shredded cheese.
- Gently stir the mixture to combine the ingredients.
- In a small bowl, combine the ranch dressing, salsa, and cumin.
- 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.
- Place the salad in the fridge if not eating right away.
Nadine says
i made this for dinner tonight and it was a HIT! Next time we might get a rotisserie chicken from the grocery store and shred it for a little extra yum. This will also be on my list of potluck dishes because it is so simple and delicious!
Alea Milham says
I am glad you liked it! I think rotisserie chicken sounds like a delicious addition!
Liz Latham says
My husband and I have been on a southwest kick lately. This looks appetizing! Thanks for linking up with Delicious Dishes Recipe Link Party!
Jamie says
Yum, that looks amazing – pinning to try! Thank you for sharing with us at the #HomeMattersParty
Pamela Shank says
I am actually going to make this tommorrow…all of my husbands favorite ingredients. Such a simple recipe but looks awesome. Thanks
Courtney says
How yummy– and perfect for picnics and cookouts! 🙂
Kathryn @ Family Food on the Table says
This is perfect for grilling season! I love the combination of flavors you have here and it’s such a great, easy recipe! Sure to be a crowd pleaser and a great potluck/picnic option. Pinned!