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–+ servings

Chicken Pesto Tortelloni Salad

Make this easy summer salad using our Cheese Tortelloni and Basil Pesto. SKU #22221, 55025
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Course Brunch, Dinner, Lunch, Main Course, main dish, Salad, Side Dish
Cuisine Italian
Servings 3

Ingredients
  

  • 1 Lb Cheese Tortelloni 22221
  • ½ Cup Mozzarella Pearls medium size
  • 1 Cup Cherry Tomatoes
  • ½ Cup Feta Cheese
  • ½ Cup Basil Pesto 55025
  • 1 Cup Cooked Chicken Breast shredded
  • Basil small bunch of fresh
  • Parmesan Cheese (optional)
  • Salt & Pepper

Instructions
 

  • Prepare vegetables. Cut cherry tomatoes in half, cut mozzarella pearls in half, roughly chop about 2 Tbsp fresh basil.
  • Using clean hands or forks gently shred the chicken into bite size pieces.
  • Cook Tortelloni: Bring 4 quarts of water to a boil, add pasta and cook until internal temperature reaches 165° F or for approx. 3 - 3 ½ minutes. Quickly cool under cold running water and set aside.
  • Fold together the pasta, tomato, mozzarella pearls, fresh basil and pesto. Finally, fold the shredded chicken and parmesan cheese if desired.
  • Cover and refrigerate for at least 1 hour for best results.
  • Before serving add salt and pepper to taste. Add additional pesto if needed.

Notes

  • This is a great way to use up excess cooked chicken.
  • Grilled or slow roasted rotisserie chicken adds great flavor.
  • This works as a cold salad made in advance, or a warm salad.
  • Top with balsamic reduction for an exciting twist.
Keyword 22221, 55025, Arugula Pesto, Chicken, Jumbo Tortellini, Salad, Summer, Tortelloni
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