Mexican Tortellini Salad

You know how sometimes something is so very obvious that you are annoyed at yourself for not thinking of it before? That's how I feel about this.

Tortellini. Avocado. Cheese. Salsa. Cilantro.

WHY HAVE I NEVER PUT THEM TOGETHER BEFORE?

Seriously. They go together perfectly and quickly made for a dish that was ideal for Mila as her main course and a great side for Alexis. Plus, I liked it. A lot.

It takes longer to boil the water for the tortellini than it does to finish all of the other steps. So ridiculously easy.

Mexican Tortellini Salad

1 bag frozen tortellini (I used a 1 lb bag.)
1 8-oz block cheese (I used Muenster because it's soft for Mila and not terribly strong for that other kid who claims to hate cheese. I would have used cheddar or queso blanco if not for them.)
1 15-oz jar black bean and corn salsa
1 avocado, diced
Cilantro to taste

1. Cook and drain the tortellini according to the instructions on the package. Toss in the salsa and place in the refrigerator until the tortellini is chilled.

2. While the chilling is happening, dice up your cheese and avocado.

3. Toss everything in together and add the cilantro.

4. You're done. Seriously. It's that easy. Serve this cold because it's super good that way.