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    Home » Recipes » Pasta » Make Ahead Mexican Tortellini Pasta Salad

    Make Ahead Mexican Tortellini Pasta Salad

    Published: Jun 11, 2020 · Modified: Jun 1, 2021 by Jenna Passaro · This post may contain affiliate links.

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    Make Ahead Mexican Tortellini Pasta Salad Pinterest Pin

    Do you love flavors like lime and fresh cilantro? This one has all that, plus pasta, crunchy vegetables and black beans. This dish is a mash up of “Mexican restaurant inspired” flavor, with Italian cheese tortellini. Sounds weird, but it works!

    Mexican Tortellini Pasta Salad
    This tortellini pasta salad hits the spot for work from home lunches and can be made ahead for potlucks.

    Today, I’m making this pasta salad with cheese tortellini from Trader Joe’s.

    Some people might call this like a taco salad or they might call it a taco bowl salad or taco salad bowl. The reason I call it a make-ahead Mexican tortellini pasta salad is because whenever I’m craving going to a Mexican restaurant, it’s usually because of flavors like fresh cilantro, sweet bites of corn, and squeezes of fresh lime juice.

    All those Mexican restaurant flavors go into this tortellini pasta salad.

    Mexican tortellini pasta salad ingredients

    Ingredients for Mexican tortellini pasta salad

    Cheese tortellini is the base of this Mexican pasta salad recipe. In these photos, you’ll see I used Trader Joe’s refrigerated tortellini cooked to al dente.

    Pasta salad mix-ins include cherry tomatoes, carrots, onion, black beans, corn, and cilantro. Though you could use almost anything you’d like – just swap out equal amounts. No problem.

    And last but not least, garlic, champagne vinegar, spices and fresh cilantro make a tasty cilantro lime dressing that brings all the flavors together.

    Mexican pasta salad recipe for dinner

    This Mexican pasta salad is kind of like a fusion, like the cheesy tortellini with the Mexican flavors I crave from restaurants – cilantro, freshly squeezed lime, juicy vegetables and sweet corn.

    Love easy make-ahead salads?

    See this make-ahead Mexican salad with ranch and my best Caprese salad. They were featured on KGW Portland.

    mexican pasta salad
    This Mexican pasta salad is kind of like a fusion – the cheesy tortellini is Italian but then comes all the Mexican flavors I crave from restaurants – cilantro, fresh squeezed lime, juicy vegetables and sweet corn. So yum.

    How to make Mexican tortellini pasta salad

    Step 1. Cook cheese tortellini pasta as directed, to al dente.

    Mexican pasta salad step by step

    Usually, tortellini is done cooking when it floats in the pasta water and is easy to cut with the back of a fork.

    Drain and toss with olive oil to prevent the pasta from sticking. Set aside.

    Step 2. Make the cilantro-lime dressing.

    Mexican tortellini pasta salad steps

    Add olive oil and minced garlic to a small pan on the stove on medium heat. Cook, stirring regularly for 1-2 minutes.

    When garlic is translucent, and before it browns, take the garlic off the heat and set it aside to cool.

    dressing for mexican pasta salad

    Step 3. In a bowl, add the garlic olive oil, lime juice, champagne vinegar, chili powder, chipotle powder, salt, and pepper.

    Whisk together to blend completely, add fresh chopped cilantro, then whisk together one last time. Set aside.

    Tortellini pasta salad steps

    Step 4. Mix together the cooked tortellini, the rest of the salad ingredients, and the dressing in a large bowl. Serve immediately or chill until serving.

    vegetables beans corn and cilantro in tortellini pasta salad
    This Mexican pasta salad makes a tasty WFH lunch. Make a big batch and enjoy it for days as a dinner side and for lunch. With so many vegetables in it, it’s almost like just eating a salad, right? Some of the best parts are the lime, fresh chopped cilantro, garlic, and the cheese tortellini.

    Timesaver tip: use a food processor or mandolin

    A fast way to make pasta salad is to save time on cutting vegetables. Use a food processor or mandoline to quickly chop the main ingredients.

    But if I have the time, usually I’ll chop the veggies. It’s kind of relaxing to chop veggies sometimes. You’ll usually see me using something like an 8″ Shun chef’s knife.

    Here’s another tasty main dish for a potluck: blackened chicken salad sandwiches. They’re a whole foods copy cat recipe topped with red cabbage and carrot slaw.

    boiling Trader Joe's tortellini for pasta salad
    It takes just a few minutes to boil Trader Joe’s fresh tortellini for pasta salad. My policy is that when you open a package of pasta, in my house, just make the whole thing! We used to just make half the box of pasta. But now, between my husband and the baby and myself, who has grown to love leftovers since becoming a new mom, we might as well just make the whole thing of pasta and put leftovers in the fridge later.

    Tips for using Trader Joe’s tortellini for pasta salad

    You can use any cheese tortellini you’d like – just follow the directions on the package to cook to al dente. Here I used a 10-ounce package of pasta from Trader Joe’s. They have some really great pastas in a refrigerated section that you can freeze and use to make this quick pasta salad.

    If you’re a regular here on Sip Bite Go, you know I love to buy and freeze for a month at a time. This Trader Joe’s tortellini pasta tastes great in many dishes, including baked rigatoni (just sub cooked tortellini) and obviously in my make-ahead pasta salads.

    Love Mexican food and always end up with leftovers? Check out this article which answers the question “can you freeze refried beans“?

    Serving Tortellini Pasta Salad For A Potluck

    Reminder: rinse black beans for a pretty pasta salad

    Keep your tortellini pasta salad bright and gorgeous by rinsing the black beans before adding them to the salad. You’ll know they are clean when the water used to clean them runs clear.

    Why roast garlic for pasta salad?

    To make the cilantro lime dressing, my preference is to use roasted garlic. I’m not a huge fan of raw garlic. When garlic is roasted, it has a more mellow and sweeter taste.

    Roasting the garlic only takes like one or two minutes on the stove.

    Check out these other crowd pleasing party foods.

    mexican pasta salad with vegetables and beans

    Equipment for make-ahead pasta salad

    • Save time by using a mandoline or food processor to chop pasta salad vegetables.
    • Work on your home chef skills with something like my 8″ Shun chef’s knife and one of these bamboo cutting boards
    • Pyrex glass mixing bowls with lids are the best large bowls for making pasta salad because you make, serve, and store them in the same bowl. Having a matching lid for mixing bowls is helpful so they can be stacked in the fridge.
    • Beautiful wood serving spoons are always waiting for me in my utensil drawer. I don’t just save them for special occasions. Using them to mix and serve this Mexican tortellini salad makes it feel all the more special.
    family style pasta salad with tortellini
    Here’s the final tasty make ahead Mexican tortellini pasta salad dish. It’s ready for a crowd or a family picnic or dinner or a pot luck.

    Tasty tips for making Mexican tortellini pasta salad

    • Corn – Use frozen corn in this recipe without defrosting it if your Mexican tortellini pasta salad will be left in the fridge for 5+ hours before serving. Otherwise, thaw corn so it is ready to eat in the salad immediately.
    • Garlic – I prefer to roast garlic in olive oil for pasta salad because it has a deeper flavor and is not bitter this way. But you can use fresh garlic or sprinkle ¼-1/2 tsp garlic powder in the dressing instead.
    • Cheese – This time I didn’t use cheese since it is already in the tortellini. Top with cheddar cheese or a Mexican cheese blend, if desired.
    • Pasta salad tastes best if consumed within 1-2 days.
    • New to making dressings? See more details on the cilantro lime dressing

    Pasta salads are one of my favorite meal prep tricks because they are great for dinner and the next day my husband and I have them as WFH lunches. For more inspiration, see this tomato pesto pasta salad recipe.

    Share your food with me

    Show me your foodie pics @sipbitego on Instagram.

    Mexican Tortellini Pasta Salad

    Make Ahead Mexican Tortellini Pasta Salad | Sip Bite Go

    Do you love flavors like lime and fresh cilantro? This make ahead Mexican tortellini pasta salad has all that, plus crunchy vegetables and black beans. It’s an easy pasta salad with cheese tortellini from Trader Joe’s that hits the spot for work from home lunches and can be made ahead for potlucks. So let’s jump in and make this Mexican tortellini salad. It is so good.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: Mexican
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Finishing Time: 5 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 565kcal
    Author: Jenna Passaro

    Ingredients

    • 10 oz pasta cheese tortellini
    • ½ tsp olive oil

    Cilantro lime dressing

    • 2 tbsp olive oil
    • 2 tbsp garlic minced
    • ½ lime juiced
    • 1 tbsp champagnevinegar
    • ¼ tsp chili powder
    • ⅛ tsp chipotle powder
    • ½ tsp salt
    • ¼ tsp pepper
    • ¼ cup cilantro fresh, chopped

    Pasta salad mix-ins

    • 1 cup tomatoes plumor cherry
    • 3 carrots diced
    • 1 cup onion diced
    • 15.5 oz black beans drained, rinsed
    • 1 cup corn frozen and thawed
    • 1 tbsp cilantro garnish

    Instructions

    • Cook cheese tortellini pasta as directed, to al dente. Usuallytortellini is done cooking when it floats in the pasta water. Drain and tosswith olive oil to prevent the pasta from sticking. Set aside.
    • Make the cilantro lime dressing. Add olive oil and minced garlic to a small pan on the stove on medium heat. Cook, stirring regularly for 1-2 minutes. When garlic is translucent, and before it browns, take the garlic off the heat and set it aside to cool.
    • In a bowl, add the garlic olive oil, lime juice, champagne vinegar, chili powder, chipotle powder, salt, and pepper. Whisk together to blend completely, add fresh chopped cilantro, then whisk together one last time. Set aside.
    • Mix together the cooked tortellini, the rest of the salad ingredients, and the dressing in a large bowl. Serve immediately or chill until serving.

    Video

    Notes

    • Corn - Use frozen corn in this recipe without defrosting it if your Mexican tortellini pasta salad will be left in the fridge for 5+ hours before serving. Otherwise, thaw corn so it is ready to eat in the salad immediately.
    • Garlic - I prefer to roast garlic in olive oil for pasta salad because it has a deeper flavor and is not bitter this way. But you can use fresh garlic or sprinkle ¼-1/2 tsp garlic powder in the dressing instead.
    • Cheese - Top with cheddar cheese or a Mexican cheese blend, if desired.
    • Pasta salad tastes best if consumed within 1-2 days.
    https://sipbitego.com/mexican-tortellini-pasta-salad

    Nutrition

    Calories: 565kcal | Carbohydrates: 99g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Sodium: 336mg | Potassium: 941mg | Fiber: 15g | Sugar: 9g | Vitamin A: 8178IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    Reader Interactions

    Comments

    1. Marie-Charlotte Chatelain says

      June 12, 2020 at 3:05 pm

      Making this for 4th of July! One of those recipes that I already KNOW to be a huge hit!

      Reply
    2. Kelli says

      June 12, 2020 at 2:42 pm

      I have SO much tortellini in the freezer and am tired of using it with red sauce and in soups. This salad was a much-needed change in flavor and texture! Easy and delicious!

      Reply
    3. Andrea Metlika says

      June 12, 2020 at 2:34 pm

      Wow! I really like that you used tortellini in this. All the flavors go so well together.5 stars

      Reply
    4. Caitlyn Erhardt says

      June 12, 2020 at 1:58 pm

      This was a huge hit at our backyard BBQ and hardly any was left! Thanks for a wonderful recipe.5 stars

      Reply
    5. Erica Schwarz says

      June 12, 2020 at 1:10 pm

      I love adding tortellini to salad! This one is fantastic, and nice spin with so many tasty ingredients.5 stars

      Reply

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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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