Summer Chicken Tortellini Salad (Print-Friendly Version)
Juicy rotisserie chicken, cheese tortellini, and fresh vegetables in a zippy vinaigrette - perfect for weeknights or picnics.
# What You'll Need:
→ Pasta
01 -
1 package (9-10 oz) cheese tortellini
→ Protein
02 -
2 cups shredded rotisserie chicken
→ Vegetables
03 -
1 cup cherry tomatoes, halved
04 -
1 cup cucumber, diced
05 -
½ cup red bell pepper, chopped
06 -
¼ cup red onion, thinly sliced
→ Cheese
07 -
½ cup crumbled feta or cubed mozzarella
→ Herbs & Seasonings
08 -
¼ cup fresh basil, chopped
09 -
Salt and pepper, to taste
→ Dressing
10 -
¼ cup olive oil
11 -
2 tablespoons red wine vinegar or lemon juice
12 -
1 teaspoon Dijon mustard
13 -
1 clove garlic, minced
14 -
1 teaspoon honey
15 -
Salt and black pepper, to taste
# How to Make It:
01 -
Bring a pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 -
In a small jar or bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, garlic, honey, salt, and pepper until emulsified.
03 -
In a large bowl, combine cooled tortellini, shredded chicken, tomatoes, cucumber, bell pepper, red onion, cheese, and basil. Pour dressing over the top and toss gently to coat all ingredients.
04 -
Refrigerate for 30 minutes if time allows to develop flavors. Taste and adjust seasoning before serving.
# Additional Tips:
01 -
This salad can be made up to 24 hours ahead and keeps well in the refrigerator.
02 -
Perfect for picnics, potlucks, or quick weeknight dinners during warm weather.