Taco Tortellini Salad

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

  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 4

Ingredients

1
(9-oz.) pkg. refrigerated cheese tortellini
1
(15.5-oz.) can Green Giant® 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/4 Cups
    Calories
    380
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    800mg
    800%;
    Total Carbohydrate
    56g
    56%
    (Dietary Fiber
    8g
    8%
      Sugars
    7g
    7%
    ),
    Protein
    16g
    16%
    ;
    % 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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