Taco Tortellini Salad

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.
  • 30 Minutes Total Time
  • 30 Minutes Prep Time
  • 4 Servings
  • 9 Ingredients

Ingredients

  • 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

Instructions

Step 1 Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.

Step 2 Meanwhile, in large bowl, combine kidney beans, tomato, bell pepper and olives. In small bowl, combine salsa, salad dressing and cumin; mix well.

Step 3 Add cooked tortellini to salad mixture. Just before serving, pour salsa mixture over salad; stir gently to coat. Sprinkle with tortilla chips.

Nutrition

Calories380(Calories from Fat90),Total Fat10g(Saturated Fat3g,),Cholesterol35mgSodium800mgTotal Carbohydrate56g(Dietary Fiber8g Sugars7g),Protein16g;% Daily Value*:Vitamin A10%;Vitamin C20%;Calcium15%;Iron20%; Exchanges:3 Starch; 3 Other Carbohydrate; 2 Vegetable; 2 Fat; *Percent Daily Values are based on a 2,000 calorie diet.

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.