Layered Southwestern Cheese Tortellini Salad
Servings 10 servings
Calories 454kcal
Ingredients
- 8 cups green leaf or romaine lettuce roughly chopped and divided
- 1 cup Mexican corn with peppers
- 1 medium red onion thinly sliced
- 1 large red bell pepper seeded and thinly sliced
- 1 14.5 oz can black beans, rinsed
- 1 large poblano pepper seeded and thinly sliced
- 1 pint cherry tomatoes halved and divided
- 1 4 oz can sliced black olives, drained
- 2 1/2 cups shredded colby-jack or sharp cheddar divided
- 1 lb cheese tortellini cooked and cooled
- Avocado-Lime Ranch Dressing OR bottled Ranch dressing
Instructions
- Cook the tortellini per the package directions in salted water until al dente. Drain well and cool. Once cooled, transfer to a medium-size mixing bowl and toss with 1/2 cup dressing and mix to coat. Set aside.
- In a large bowl or trifle bowl layer in this order: 6 cups lettuce, corn, onion, red bell pepper, 1/2 cup dressing,1 cup shredded cheese, black beans, poblano pepper, 2/3 cherry tomatoes, black olives, 1 cup shredded cheese, and tortellini.
- Drizzle the tortellini with a small amount of dressing (eyeball the amount) then garnish with reserved 1/2 cup cheese, 1/3 cherry tomatoes and 2 cups lettuce.
- Cover with plastic wrap and chill for 2-4 hours.
- Serve chilled or at room temperature with additional dressing on the side.
Nutrition
Serving: 1serving | Calories: 454kcal | Carbohydrates: 38g | Protein: 16g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 806mg | Potassium: 341mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4381IU | Vitamin C: 48mg | Calcium: 299mg | Iron: 2mg