Southwest Tortellini Salad

I had zucchini and peppers piling up so this was the perfect way to roll them into a dish.
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Cheese tortellini
Bell peppers
Banana peppers
Poblano pepper
Del Carmen black beans, cooked
1/4 cup olive oil
1/2 tsp honey

Other Ingredients
3 tbsp red wine vinegar
1 cup frozen corn
1 tsp plus 1/2 tsp Mexican seasoning
Cook tortellini according to package directions and rinse with cold water. Dice zucchini and slice peppers. Sauté zucchini in a skillet with 1/2 tsp Mexican seasoning till just browned but still crunchy. Remove from pan and add peppers to pan. Sauté for a few minutes and remove. Let veggies cool. Combine olive oil, red wine vinegar, honey, and 1 tsp Mexican seasoning in a small bowl. Whisk and season to taste. In a large bowl add tortellini, veggies, black beans, and corn. Pour dressing over and combine. Refrigerate for at least 2 hours before serving. This is great to make ahead for lunches.
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