SOUTHWEST TORTELLINI PASTA SALAD WITH CREAMY SALSA DRESSING

Southwest Tortellini Pasta Salad with Creamy Salsa Dressing image

Provided by @MakeItYours

Number Of Ingredients 20

23 oz. refrigerated cheese tortellini
fresh corn kernels (from 1 ear of sweet corn)
1 1 red bell pepper, chopped
1 cup cherry or grape tomatoes, cut in half
1 cup black beans, rinsed and drained
1/2 of a small red onion, chopped
1 large Avocado, chopped
6 slices thick cut bacon, crumbled ((more or less to taste))
1/2 cup finely grated Pepper Jack cheese (or more to taste)
3/4 cup salsa ((medium for more of a kick))
1/2 cup sour cream ((may sub.plain Greek yogurt))
1/4 cup mayonnaise
juice from 1 lime ((2 tablespoons))
1 jalapeno (seeded, deveined and roughly chopped)
2 garlic cloves, peeled
1/3 cup loosely packed cilantro
1/2 tsp EACH salt, ground cumin, sugar**
1/4 tsp EACH pepper, smoked paprika
Milk as needed
Hot sauce to taste

Steps:

Add all of the Creamy Salsa Dressing ingredients to a blender or food processor and "chop" then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time, to reach desired consistency.
Cook Tortellini in generously salted water just until al dente according to package directions (do NOT overcook - we don't want soggy tortellini). Rinse tortellini in cool water and add to a large serving bowl. Add. corn, bell pepper, tomatoes, black beans, red onion and half of the dressing. Gently toss. Cover and chill in the refrigerator for at least one hour.
When ready to serve, add avocado, bacon, cheese and the desired amount of dressing to the salad (you may not use all it) and gently toss to combine. Add additional dressing if needed so its nice and creamy. Taste and season with salt and pepper and hot sauce if desired.