Chicken-and-Tortellini Salad

Photo: Jennifer Davick; Styling: Buffy Hargett
This easy twist on pasta salad is a refreshing twist on the classic Ladies' Lunch, and hearty enough to satisfy everyong in your crowd thanks to the chicken.

Yield:

Makes 12 to 15 appetizer servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 30 Minutes

Ingredients

2 (9-oz.) packages refrigerated cheese-filled tortellini
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 cup fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
2 cups chopped cooked chicken
1 cup frozen sweet peas, thawed
1/2 cup thinly sliced green onions
1/2 cup chopped fresh flat-leaf parsley
Salt and pepper to taste

Preparation

1. Prepare tortellini according to package directions.

2. Process olive oil and next 4 ingredients in a blender until smooth. Toss olive oil mixture with tortellini, chicken, and next 3 ingredients. Add salt and pepper to taste.

Pair with: La Torrazza Erbaluce di Caluso, Italy, or Chablis, or an unoaked Chardonnay.

Note:

June 2011