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Photo: Ralph Anderson; Styling: Rose Nguyen Photo by: Photo: Ralph Anderson; Styling: Rose Nguyen

Summer Tortellini Salad

Toss pre-made tortellini with chicken and an array of herbs for a palate-pleasing summer salad. 

Southern Living JULY 2007

  • Yield: Makes 4 servings
  • Cook time:10 Minutes
  • Prep time:10 Minutes
  • Chill:25 Minutes

Ingredients

  • 1 (19-oz.) package frozen cheese tortellini
  • 2 cups chopped cooked chicken
  • 1/4 cup sliced green olives
  • 1/4 cup sliced black olives
  • 1/4 cup diced red bell pepper
  • 2 tablespoons chopped sweet onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon herbes de Provence*
  • 1/4 cup canola oil
  • Salt to taste
  • Garnish: fresh parsley sprigs

Preparation

1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.

2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.

*1 tsp. dried Italian seasoning may be substituted.

Note: For testing purposes only, we used Rosetto Cheese Tortellini.

Tuna Tortellini Salad: Substitute 1 (12-oz.) can albacore tuna, rinsed and drained well, for chicken. Prepare recipe as directed.

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Summer Tortellini Salad recipe

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