Taco Tortellini Salad

Looking for a tasty Mexican dinner using Kidney Beans and Old El Paso® Thick 'n Chunky salsa? Then check out this great pasta veggie salad - ready in just 30 minutes.
Prep 30 Minutes
Total 30 Minutes
Servings 4

Ingredient List

  • 1 (9-oz.) pkg. refrigerated cheese tortellini
  • 1 (15.5-oz.) can kidney beans, drained, rinsed
  • 1 medium tomato, seeded, coarsely chopped
  • 1/2 medium green bell pepper, coarsely chopped
  • 2 tablespoons sliced ripe olives
  • 1/2 cup Old El Paso™ Thick 'n Chunky salsa
  • 1/3 cup purchased reduced-calorie thousand island salad dressing
  • 1/2 teaspoon cumin
  • 1/2 cup crushed tortilla chips, if desired
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Recipe Continues Below

Preparation

  1. Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.
  2. Meanwhile, in large bowl, combine kidney beans, tomato, bell pepper and olives. In small bowl, combine salsa, salad dressing and cumin; mix well.
  3. Add cooked tortellini to salad mixture. Just before serving, pour salsa mixture over salad; stir gently to coat. Sprinkle with tortilla chips.

Expert Tips

  • To reduce fat, use nonfat thousand island dressing and baked tortilla chips.
  • For a lightly spiced salad, use mild salsa. To turn up the heat, use hot salsa.
  • Line the plates with tortilla chips; spoon the salad over the chips. Garnish each serving with fresh cilantro.

Nutrition

  • 1 1/4 Cups Calories 380 (Calories from Fat 90);  Total Fat 10g (Saturated Fat 3g);  Cholesterol 35mg;  Sodium 800mg;  Total Carbohydrate 56g (Dietary Fiber 8g ,Sugars 7g);  Protein 16g
  • % Daily Value: Vitamin A 10%;  Vitamin C 20%;  Calcium 15%;  Iron 20%
  • Exchanges: 3 Starch;  3 Other Carbohydrate;  2 Vegetable;  2 Fat
*Percent Daily Values are based on a 2,000 calorie diet

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