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Tortellini Black Bean Salad

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1 (20 ounce) bag frozen cheese tortellini
1 cup Greek yogurt
2/3 cup mayonnaise
1/2 cup honey mustard
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 (16 ounce) cans black beans, rinsed and drained
2 cups cubed Havarti or Gruyere cheese, cubed
1 pint grape tomatoes
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped

Tortellini Black Bean Salad

Tortellini Black Bean Salad is a suave and flavorful main dish salad that is easy to make.

  • Serves 8
  • Easy

About This Recipe

This fabulous and easy vegetarian salad has the best combination of flavors and textures. Tender cheese filled tortellini is paired with creamy black beans and lots of veggies in a smooth and suave dressing. Tortellini Black Bean Salad is one of my summer favorites.

Cabbage Tortellini Blue Cheese Salad is a close second to this recipe. I just love tortellini in cold salads. The pasta firms up a bit when it’s chilled, and it absorbs the flavors of the dressing because it’s added when the pasta is hot, right out of the pot. The texture is perfect.

Black beans are a great addition to this salad. The creamy black beans have a pale interior and a wonderful meaty texture. I really prefer canned black beans to the dry beans you cook yourself. They seem to have a better texture in the salad, and of course they are much easier.

You can add any of your favorite veggies to this beautiful salad. Is your garden overflowing with zucchini? Slice some and add it. Green beans and yellow summer squash would also be delicious. Change up the cheese, and make the salad spicy if you’d like by adding some minced jalapeños or cayenne pepper.

With this fabulous salad in your fridge, dinner is set for the next few days. With the screaming heat outside, nothing could be better.

How to make the best Tortellini Black Bean Salad

  • Make sure you have the dressing made before you cook the tortellini.
  • Remember that you are really just thawing and heating the tortellini to a safe temperature. Cooking time is only a few minutes.
  • Let the salad chill and gather itself in the fridge for a few hours before you dig in.

Why this recipe works

  • The soft and tender tortellini pairs so well with the creamy black beans.
  • All of the veggies add crunch, flavor, and texture.

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Bring a large pot of water to a boil and add salt.


Meanwhile, in a large bowl combine the yogurt, mayonnaise, honey mustard, Dijon mustard, and lemon juice and mix with a whisk until smooth.


Add the tortellini to the pot of water and cook for 3 to 4 minutes accordion to package directions. The tortellini will float to the top when done. They should be hot all the way through. Drain and add to the salad dressing; mix gently.


Add all of the remaining ingredients and stir gently to coat. Cover and refrigerate for 2 to 3 hours before serving.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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