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+ servings

Chicken Pesto Tortelloni Salad

Make this easy summer salad using our Cheese Tortelloni. SKU #22221
Course Dinner, Lunch, Main Course, Salad
Cuisine Italian
Servings 3


  • 1 Lb JGP Cheese Tortelloni - Item #22221
  • ½ Cup Medium size mozzarella pearls
  • 1 Cup Cherry Tomatoes
  • ½ Cup Feta Cheese
  • ½ Cup JGP Basil Pesto - Item #51042
  • 1 Cup Cooked Chicken Breast, shredded
  • Small bunch of fresh Basil
  • Parmesan Cheese (optional)
  • Salt & Pepper


  • 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 rolling 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.


  • 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 Chicken, Jumbo Tortellini, Pesto, Salad, Summer, Tortelloni
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