Description
This easy chicken tortellini pasta salad is a crowd-pleasing side dish for any big occasion!
Ingredients
- Cheese Tortellini (frozen or fresh): 17 oz
- Pesto: 1 cup
- Chicken Breast: 1, shredded
- Cherry Tomatoes: 1 cup, sliced in half
- Mozzarella Pearls/Balls: 12 oz container
Instructions
- Bake the chicken: Preheat the oven to 350 degrees and line a baking sheet with tin foil and cooking spray. Add the chicken breast and season with a pinch of salt and pepper. Bake for 30 minutes, then shred the chicken with two forks or an electric hand mixer.
- Cook the pasta: In a large pot, cook the tortellini according to the package instructions and then drain and rinse the noodles with cold water until they're cold to the touch.
-
Assemble the pasta salad: To a large bowl, combine and mix the tortellini, pesto, chicken, cherry tomatoes, and mozzarella balls.
Equipment
Buy Now → Notes
Rinse the tortellini with cold water to stop the cooking process to ensure they don't overcook and become mushy.
If you're worried about the tortellini sticking, you can add a tablespoon of olive oil to them after rinsing but because you'll be adding pesto, the oil in that should keep the noodles from sticking to each other.
Omit the chicken if you want this to be a vegetarian option.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: salad, Side Dish
- Method: stove top
- Cuisine: American