Did someone say tortellini and black beans? Don't mind if we do. Let's make a cheesy corn and pasta salad with some serious Southwest flavor!
What You Need
Original recipe yields 16 servings
1 pkg. (8 oz.) dried cheese tortellini, uncooked
1 can (15.5 oz.) black beans, rinsed
1 red pepper, chopped
1 cup frozen corn, thawed
1 pkg. (8 oz.) KRAFT Pepper Jack Cheese, cut into 1/2-inch cubes
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
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Let's Make It
Cook pasta as directed on package, omitting salt; drain. Cool.
Combine beans, vegetables and cheese in large bowl.
Add pasta and dressing; mix lightly.
Sprinkle lightly with KRAFT Grated Parmesan Cheese just before serving.
Prepare using 2-1/2 cups frozen cheese tortellini.
For added flavor, substitute kernels cut from 2 grilled ears corn on the cob for the frozen corn.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.