Southwest Vegetarian Pasta Salad
Vegetarian Pasta Salad is full of fresh, colorful veggies & cheesy tortellini, tossed in a cilantro-lime vinaigrette!
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- 9 ounces refrigerated cheese tortellini (or frozen cheese tortellini)
- 1 cup corn kernels (fresh or frozen)
- 1 cup grape tomatoes (halved)
- 1 cup shredded pepper jack cheese
- ⅓ cup sliced black olives
- ⅓ cup chopped fresh cilantro
- ¼ cup shredded carrot
- ½ red bell pepper (diced)
- ½ avocado (diced)
- 1 small jalapeño (seeded and diced)
- 2 g reen onions (thinly sliced)
- ½ cup cilantro lime vinaigrette
- ½ cup vegetable oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 clove garlic
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt and black pepper (or to taste)
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Cook tortellini al dente (firm) according to package directions. Drain and rinse under cool water.
Combine cooled tortellini in a large bowl with all ingredients except avocado and dressing.
Combine dressing ingredients in a small bowl, toss into the tortellini mixture. Refrigerate at least 1 hour before serving, tossing occasionally.
Add avocado just before serving.






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