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Layered Southwestern Cheese Tortellini Salad

Layered Southwestern Cheese Tortellini Salad

Course Main Course, Salad, Side Dish
Cuisine American, Southwestern Inspired
Keyword layered-southwestern-cheese-tortellini-salad
Prep Time 20 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Servings 10 servings
Calories 454kcal
Author Melissa Sperka


  • 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 ½ cups shredded colby-jack or sharp cheddar divided
  • 1 lb cheese tortellini cooked and cooled
  • Avocado-Lime Ranch Dressing OR bottled Ranch dressing


  • Cook the tortellini per the package directions in salted water until al dente. Drain well and cool.
  • In a medium-size mixing bowl, toss with ½ 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, ½ cup dressing,1 cup shredded cheese, black beans, poblano pepper, ⅔ cherry tomatoes, black olives, 1 cup shredded cheese, and tortellini.
  • Drizzle the tortellini with a small amount of dressing (eye ball the amount) then garnish with reserved ½ cup cheese, ⅓ cherry tomatoes and 2 cups lettuce.
  • Cover with plastic wrap and chill.
  • Serve chilled or at room temperature with additional dressing on the side.


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