made this tonight with fresh-from-the-garden sugar snap peas, parsley, + onions. TO DIE FOR. the lemon juice really adds to the dish. definitely a keeper!
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
Total:
Recipe from
More From Southern Living
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.
Chicken-and-Tortellini Salad Recipe at a Glance
- COURSE: Appetizers, Salads
- CONVENIENCE: Entertaining
- MAIN INGREDIENT: Pasta
- COOKING METHOD: Blender
- PUBLICATION: Southern Living
More Recipes for Appetizers
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Chicken Salad Tarts
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Chicken Salad Pitas
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