HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthwestern Tortellini Salad
Southwestern Tortellini Salad

Southwestern Tortellini Salad

with Black Beans, Corn, and Bell Pepper

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Get ready for a dish that’s a little bit of Italy by way of … Albuquerque? Cheese-stuffed tortellini are an unexpected but apt match for Southwestern ingredients like black beans, corn, lime, pepitas, and cilantro. All those zesty and bright flavors help lighten and brighten the little rings, taking them into summery pasta-salad territory.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Corn on the Cob

1 unit

Green Bell Pepper

1 unit


2 clove


¼ ounce


9 ounce

Cheese Tortelloni

(ContainsEggs, Milk, Wheat)

1 box

Black Beans

1 teaspoon

Chili Flakes

4 tablespoon

Sour Cream


1 ounce


Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate98 g
Sugar8 g
Dietary Fiber23 g
Protein39 g
Cholesterol85 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring a medium pot of salted water to a boil. Halve, peel, and thinly slice onion. Cut corn kernels from cob. Core, seed, and dice bell pepper. Halve lime. Squeeze juice from one half into a small bowl. Cut other half into wedges. Finely chop garlic and cilantro.


Once water is boiling, add tortellini to pot. Cook until they are tender and float to the top. 5-7 minutes. Drain, then toss with a drizzle of olive oil to prevent sticking.


Heat a drizzle of olive oil in a large pan over medium heat. Add onion and bell pepper. Cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Meanwhile, drain and rinse beans.


Toss corn, garlic, and a pinch of chili flakes (to taste) into pan. Cook until corn is tender, 2-3 minutes. Season with salt and pepper.


Add beans, tortellini, sour cream, and reserved lime juice to pan. Cook, stirring occasionally, until a creamy sauce has formed, 1-2 minutes. Remove pan from heat and stir in half the cilantro.


Divide tortellini mixture between plates, then sprinkle with pepitas and remaining cilantro. Serve lime wedges on the side for squeezing over.