CHICKEN TORTELLINI SALAD RECIPE
This pasta salad with chicken and fresh vegetables makes a quick and delicious summer dinner and an even better lunch for the next day. Get a jump on meal planning and prep this recipe a day in advance. Make and refrigerate the basil vinaigrette (shake it well before dressing the salad). Mix the tortellini, shredded rotisserie chicken, tomatoes, black-eyed peas, and corn in a large bowl; cover and refrigerate. When you are ready to serve the salad, dress the tortellini mixture with the dressing, stir in arugula, and top with toasted pecans. Get in the habit of toasting nuts every time you use them; toasting adds a depth of flavor and a wonderful aroma, as well as improving the texture of nuts so they stay crisp on top of salads or baked into breads and cookies. Toast several cups of nuts at one time, store in freezer-safe containers in the freezer, then pull out the amount you need when cooking. This salad recipe works well with whatever vegetables you have in your refrigerator or garden. Zucchini and yellow squash, bell peppers, heirloom tomatoes, and blanched snow peas are delicious dressed with the basil vinaigrette; just use your imagination. If arugula isn't available, use baby spinach leaves, instead. Keep a bottle of the basil vinaigrette in the refrigerator this summer and, along with dressing your favorite greens use it over grilled chicken and fish.
Provided by Pam Lolley
Categories Healthy and Light
Time 20m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Whisk together balsamic vinegar, pepper, and 1/2 teaspoon of the kosher salt in a small bowl until combined. Gradually add olive oil in a slow, steady stream, whisking constantly until smooth. Stir in basil, and set aside.
- Gently toss together cooked tortellini, chicken, tomatoes, peas, corn, and remaining 1/4 teaspoon kosher salt in a large bowl. Gently stir in basil vinaigrette and fold in arugula. Sprinkle with pecans.
CHICKEN AND TORTELLINI SALAD
A simple Mediterranean-inspired Chicken and Tortellini Salad is the recipe of the season! This crowd-pleasing dish is a great make-ahead dinner, an easy contribution to your next potluck, and a packable solution for picnics or travel.
Provided by Blair Lonergan
Categories Lunch/Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Prepare the Vinaigrette: Combine all of the dressing ingredients in a large jar or measuring cup. Shake (or whisk) until completely combined. Set aside.
- Prepare the Chicken: Season chicken with salt and pepper on all sides, to taste. Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and allow the chicken to cook on one side, undisturbed, for at least 6-7 minutes. Flip, and cook the chicken for about 6-8 more minutes, or until it is nicely browned on both sides and cooked through.
- The chicken is cooked through when the internal temperature reaches 180 degrees F, or when juices run clear.
- When the chicken is cooked through, remove it from the skillet and place it on a cutting board to rest.
- Prepare the Tortellini: Cook the tortellini in a large saucepot according to package instructions. Drain.
- While the tortellini cooks, dice the chicken into bite-size pieces.
- Assemble the Salad: In a large bowl, gently combine diced chicken, cooked tortellini, spinach, onion, tomatoes, cucumbers, olives, and feta cheese. Pour about ¼ cup vinaigrette over the salad (or more, to taste). Reserve remaining vinaigrette.*
- Cover and refrigerate salad until ready to serve. You can prepare this dish up to 1 day in advance. Stir in the chopped fresh basil just before serving.
Nutrition Facts : ServingSize 1 cup, Calories 260.6 kcal, Carbohydrate 18.3 g, Protein 19.6 g, Fat 12.3 g, SaturatedFat 2.4 g, Cholesterol 46.8 mg, Sodium 331.2 mg, Fiber 2.4 g, Sugar 1 g
WARM TORTELLINI AND ROASTED VEGETABLE SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
- Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.
Nutrition Facts : Calories 450 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 580 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams
WARM GARLIC & HERB TORTELLINI SALAD
Warm tortellini and roasted vegetables are elevated with a tangy Italian garlicky herb dressing along with a little salami and fresh herbs. Perfect for a weeknight dinner or as a side for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Toss together the peppers, fennel, onions, oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Combine in a large bowl with the roasted vegetables and cool slightly.
- Add the spinach, salami and Italian Herb & Garlic Dressing to the bowl and toss. Season with salt and pepper. Sprinkle with the basil and fennel fronds.
CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING
When I moved to Oklahoma, I discovered a pizza called "chicken bacon ranch" and this pasta salad is a nod to the flavors in the pizza. If desired, marinate chicken in ranch dressing, and grill chicken to bump up the flavor.
Provided by thedailygourmet
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
- Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
- Toss to combine. Season with salt and pepper if desired.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 31.5 g, Cholesterol 104.5 mg, Fat 29.7 g, Fiber 1.8 g, Protein 33.1 g, SaturatedFat 9.9 g, Sodium 881.1 mg, Sugar 2.6 g
WARM CHICKEN TORTELLINI AU GRATIN
This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. -Brenda Cole, Reisterstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake until bubbly and starting to brown, about 30 minutes. If desired, garnish with basil.
Nutrition Facts : Calories 709 calories, Fat 54g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 859mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
TORTELLINI SALAD
Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal.
Provided by olivegrower
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
- Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
- Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 30.3 g, Cholesterol 52.8 mg, Fat 25.9 g, Fiber 2.6 g, Protein 17 g, SaturatedFat 8.1 g, Sodium 728.6 mg, Sugar 2.2 g
WARM TORTELLINI SALAD
Delicious and simple--you can have this on the table in mere minutes. Use bottled vinaigrette or make your own. I used a double recipe of Bergy's Lemon Garlic Dijon Vinaigrette (recipe #96361)--it was fantastic and complimented the dish perfectly. I served topped with freshly ground black pepper and freshly grated Parmigiano-Reggiano.
Provided by GaylaJ
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook tortellini in a large pot of boiling water according to package directions; add the broccoli for the last 5 minutes of cooking (you will probably be adding it the same time you add the pasta).
- Combine cheese, peppers and dressing in a large bowl.
- Drain pasta and broccoli; add to the other ingredients in the bowl and toss.
Nutrition Facts : Calories 599, Fat 24.2, SaturatedFat 14.1, Cholesterol 111.4, Sodium 1227.2, Carbohydrate 63.9, Fiber 2.7, Sugar 1.2, Protein 32.3
CHICKEN AND TORTELLINI SALAD
Enjoy this cheesy chicken and pasta salad - perfect for a hearty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Cook tortellini as directed on package. Meanwhile, in container with tight-fitting lid, shake wine, tarragon, oil, lemon juice, sugar, salt and pepper until well mixed. Drain tortellini; rinse with cold water. In large bowl, combine tortellini and chicken. Add dressing and toss to coat. Cover and refrigerate at least 2 hours or overnight.
- Just before serving, add greens and bell pepper to tortellini mixture; toss to combine.
Nutrition Facts : Calories 300, Carbohydrate 23 g, Cholesterol 70 mg, Fiber 1 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 serving, Sodium 730 mg, Sugar 2 g, TransFat 0 g
HOT TORTELLINI SALAD
Once you've cooked the tortellini, the rest of this salad is a breeze to finish in the microwave. Sour cream provides the mild coating over this memorable medley of pasta, ham and broccoli shared Catherine Allan of Twin Falls, Idaho.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Cook tortellini according to package directions. Meanwhile, in a 2-qt. microwave-safe dish, combine the broccoli, onions and butter. Cover and microwave on high for 2 minutes; stir. Cook 2 minutes longer or until broccoli is tender., Drain tortellini; add to broccoli mixture. Stir in the ham, sour cream and basil. Cover and microwave on high for 30-90 seconds or until heated through. Let stand for 2 minutes before serving.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 343mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
WARM TORTELLONI & CHICKEN SALAD
Make and share this Warm Tortelloni & Chicken Salad recipe from Food.com.
Provided by Loves To Cook but N
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook tortelloni according to package directions, drain and set aside.
- Cut bacon into small pieces and cook in a large skillet over med high heat until almost done.
- Add chicken breast. Cook until chicken is no longer pink in the middle, approx 5 minutes.
- Drain most of the bacon drippings.
- Add the Balsamic Vinegar/Italian Dressing and the Spinach, cooking over med heat for approx 5 minutes, turning frequently to wilt the spinach.
- Add the tortelloni and stir to coat. Season with Salt and Pepper as desired. Great served with a crusty bread.
Nutrition Facts : Calories 492.5, Fat 22.9, SaturatedFat 7.6, Cholesterol 123.6, Sodium 1132.8, Carbohydrate 29.6, Fiber 1.8, Sugar 3, Protein 39.9
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