Summer Chicken Tortellini Salad

This Summer Chicken Tortellini Salad has saved countless summer dinners at my house when it's too hot to cook but we need something substantial and satisfying. The combination of tender cheese-filled pasta with juicy chicken and garden-fresh vegetables creates a meal that feels special with almost no effort.

I first created this recipe during a particularly sweltering July when the thought of turning on the oven made me want to cry. Now it's requested at every summer gathering, and my sister even served it at her baby shower to rave reviews.

Ingredients

• Fresh cheese tortellini the pillowy pasta pockets add a touch of indulgence and make this salad filling enough for dinner
• Rotisserie chicken saves tremendous time and adds protein without requiring any cooking
• Cherry tomatoes look for ones that are deeply colored and fragrant for the best summer flavor
• Cucumber provides essential crunch and coolness
• Red bell pepper adds sweet crispness and beautiful color contrast
• Red onion delivers a gentle bite that balances the creamy elements
• Feta cheese or mozzarella either works beautifully depending on whether you prefer tangy or mild
• Fresh basil essential for that true summer garden flavor
• Olive oil use your best quality bottle here as the flavor really comes through
• Red wine vinegar or lemon juice the acidity brightens everything and makes flavors pop
• Dijon mustard acts as both flavoring and emulsifier for the dressing
• Garlic just one clove transforms the dressing with minimal effort
• Honey balances the acidity with just a touch of sweetness

Step-by-Step Instructions

Cook the Tortellini

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. The water should taste like the sea. Add tortellini and cook according to package directions usually 2 to 3 minutes for fresh or 7 to 9 minutes for dried until they float and are tender but still have some bite. Immediately drain in a colander and rinse under cold water until completely cooled to stop the cooking process and prevent sticking.

Make the Dressing

Combine olive oil, vinegar or lemon juice, Dijon mustard, minced garlic, honey, and a quarter teaspoon each salt and freshly ground black pepper in a jar with a tight fitting lid. Shake vigorously for about 30 seconds until the mixture is fully emulsified and slightly thickened. Alternatively, whisk ingredients in a small bowl until well blended. Taste and adjust seasoning as needed.

Assemble the Salad

In your largest mixing bowl, combine the cooled tortellini, shredded chicken, halved tomatoes, diced cucumber, chopped bell pepper, sliced red onion, cheese, and chopped basil. Pour the dressing evenly over everything and gently toss until all components are evenly coated. Be careful not to stir too vigorously as this can break apart the delicate tortellini.

Chill and Serve

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the dressing to penetrate the ingredients. Before serving, give the salad another gentle toss and taste for seasoning, adding more salt and pepper if needed. The flavors tend to mellow when cold, so you might need a final adjustment.

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The inspiration for this salad came from my grandmother, who always said a good meal should have varied textures and bright colors. She would approve of how this dish combines chewy pasta, tender chicken, and crisp vegetables in every forkful. Whenever I make it, I think of her summer garden parties.

Make Ahead Magic

This salad actually improves with a little time in the refrigerator. The flavors meld and deepen while the tortellini absorbs some of the dressing. You can prepare it up to 24 hours in advance, which makes it perfect for entertaining. If making more than a few hours ahead, reserve half the dressing and add it just before serving to refresh the salad. Also, consider adding the fresh basil at the last minute to prevent it from darkening.

Easy Customizations

Think of this recipe as a template that welcomes your creativity. Swap in any short pasta if tortellini is unavailable. Rotini or farfalle work beautifully. For a vegetarian version, replace the chicken with chickpeas or white beans. The vegetables can be seasonal swaps too. Try blanched asparagus in spring, grilled zucchini in summer, or roasted butternut squash cubes in fall. The dressing is equally adaptable. Balsamic vinegar adds sweetness, while champagne vinegar offers delicacy.

Serving Suggestions

This tortellini salad is substantial enough to be a complete meal, but it also plays well with others. For a casual dinner, pair it with crusty bread and a simple green salad. At a picnic, it complements grilled meats beautifully. For a more elegant presentation, serve individual portions on butter lettuce leaves and garnish with additional fresh herbs and a sprinkle of toasted pine nuts. A chilled white wine like Pinot Grigio or Sauvignon Blanc makes the perfect beverage pairing.

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Common Recipe Questions

→ Can I make this salad ahead of time?

Yes! This salad can be made up to 24 hours in advance. For best results, store the dressing separately and toss with the salad just before serving. If already dressed, the pasta may absorb some of the dressing, so you might want to add a splash more before serving.

→ What can I substitute for rotisserie chicken?

If you don't have rotisserie chicken, you can use any cooked chicken - grilled chicken breast, poached chicken, or even leftover roasted chicken works wonderfully. For a vegetarian version, substitute the chicken with chickpeas or white beans.

→ Can I use a different type of pasta?

Absolutely! While cheese tortellini adds wonderful flavor, you can substitute with other short pasta shapes like bowtie, penne, or rotini. Just cook until al dente and proceed with the recipe as written.

→ How long will this salad keep in the refrigerator?

This salad will keep well in an airtight container in the refrigerator for 3-4 days. The vegetables may soften somewhat over time, but the flavors will continue to develop nicely.

→ Can I add other vegetables to this salad?

Definitely! This salad is very adaptable. Try adding avocado, artichoke hearts, olives, spinach, arugula, or blanched asparagus. You can customize it based on what's fresh and in season.

→ What can I use instead of feta or mozzarella?

Many cheeses work well in this salad. Try goat cheese for tanginess, fresh parmesan for a salty kick, or small cubes of provolone for a milder flavor. For a dairy-free option, you can simply omit the cheese or add some nutritional yeast to the dressing.