Taco Tortellini Salad

1 (9oz) pkg. refrigerated cheese tortellini
1 (15.5oz) can kidney beans, drained, rinsed
1 medium tomato, seeded, coarsely chopped
1 medium green bell pepper, coarsely chopped
1/4 cup sliced ripe black olives
1/2 cup salsa
1/2 tsp cumin
1/2 cup crushed tortilla chips, if desired

1) Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.
2) Meanwhile, in large bowl, combine kidney beans, tomato, bell pepper and olives. In small bowl, combine salsa and cumin; mix well.
3) Add cooked tortellini to salad mixture. Just before serving, pour salsa mixture over salad; stir gently to coat. Sprinkle with tortilla chips.

Review: This was super yummy. It was also so easy to make, that Mike made dinner. That was the best part.