Taco Tortellini Salad
Ingredients
- 1 9 oz. pkg. refrigerated cheese tortellini
- 1 16 oz. can kidney beans, drained, rinsed
- 1 medium tomato, seeded, coarsely chopped
- 2 Tbs. sliced ripe olives
- 1/2 C. salsa
- 1/3 C. Thousand Island dressing
- 1/2 tsp. cumin
- 1/2 C. crushed tortilla chips
Directions
Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water. Meanwhile, in large bowl, combine kidney beans, tomato, and olives. In small bowl, combine salsa, salad dressing, and cumin. Mix well. Add cooked tortellini to salad mixture. Just before serving, pour salsa mixture over salad; stir gently to coat. Sprinkle with tortilla chips.
Yield: 4 servings
