Toss pre-made tortellini with chicken and an array of herbs for a palate-pleasing summer salad.
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
How to Make It
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.
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.
Best Salad Ever!!! Second time I made it, I changed up some of the ingredients. Instead of frozen, I used refrigerated multi-color cheese tortellini. 4 green onions instead of sweet onions; 1T toasted pine nuts; sprinkled asiago cheese on each serving instead of parsley. This is now my all time favorite salad recipe.
Used 2 cups of dried tortellini (not sure how that equates to 19 oz package), 1 1/2 c chicken and full recipe of all the other ingredients. Served as a main dish dinner salad for 2 on a hot summer day along with hot bread. Seemed a little light on the dressing. I added another recipe of dressing (non-fat mayo) minus the oil to keep calorie count down. I did use the Italian seasoning. We thought it was great!