Tortellini, Chicken And Pesto Salad Recipe

Name: Tortellini, Chicken And Pesto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: I lb. dried tortellini (double if using fresh). I select a simple filling like mushroom or cheese.; 2-3 cups prepared chicken (this can be leftovers, rotisserie, or prepared grilled chicken. I used the latter); 1 1/2 cups fresh green beans (freshly blanched); 1 pint fresh cherry tomatoes (preferably a mixture of colors); 1/2 cup (or more) purchased or fresh pesto; 1 and 1/2 cup mayonnaise; 1 cup freshly toasted walnuts or pine nuts; Salt and Pepper to taste; If the dish has to wait to be served, mix in 1 T. fresh lemon juice to help retain color.; If desired: garnish with fresh basil leaves and fresh cherry tomatoes.

Servings: persons

I lb. dried tortellini (double if using fresh). I select a simple filling like mushroom or cheese.
2-3 cups prepared chicken (this can be leftovers, rotisserie, or prepared grilled chicken. I used the latter)
1 1/2 cups fresh green beans (freshly blanched)
1 pint fresh cherry tomatoes (preferably a mixture of colors)
1/2 cup (or more) purchased or fresh pesto
1 and 1/2 cup mayonnaise
1 cup freshly toasted walnuts or pine nuts
Salt and Pepper to taste
If the dish has to wait to be served, mix in 1 T. fresh lemon juice to help retain color.
If desired: garnish with fresh basil leaves and fresh cherry tomatoes.

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Preparation:
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1) You may want to skip this step. I have found that I like to dry my cherry tomatoes a bit by placing them in a low heat oven-250 or so-for around an hour or more until the moisture is reduced. If the tomatoes are good this will concentrate their flavor and reduce the moisture.
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After the tomatoes are done you can toast the walnuts at 350. They should be done in ten minutes or so. Watch them closely. They should have a nice light crunch.
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2) The next step is to blanch the green beans. I multi-task and use the same pot that I will boil the pasta. You will want them to still retain some crunch. I usually find this is about 4 minutes. Run them under cold water and set them aside so that they can dry off. I often toss them in a freezer while I am cooking the pasta.
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3) Cook the pasta according to the package directions, but pull back a bit at the end. The pasta has to cool down and it will soften more as the salad mellows.
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4) While the pasta is cooking prepare the chicken into small bite size chunks.
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5) Mix the vegetables, chicken and pasta together. Mix the pesto and the mayonaise and lightly stir in the pasta mixture. Add the nuts. Taste and adjust seasonings, adding more pesto and mayonnaise as needed. Cover and refrigerate for at least 30 minutes. Best served within 24 hours.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: I lb. dried tortellini (double if using fresh). I select a simple filling like mushroom or cheese., 2-3 cups prepared chicken (this can be leftovers, rotisserie, or prepared grilled chicken. I used the latter), 1 1/2 cups fresh green beans (freshly blanched), 1 pint fresh cherry tomatoes (preferably a mixture of colors), and more.

Yes, Tortellini, Chicken And Pesto Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tortellini, Chicken And Pesto Salad

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