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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Chicken-and-Tortellini Salad

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.

Southern Living JUNE 2011

  • Yield: Makes 12 to 15 appetizer servings
  • 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.

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Chicken-and-Tortellini Salad recipe

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