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Layered Tortellini Pasta Chicken Salad


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Rate this recipe 4.4/5 (16 Votes)


  • 1 package (9 oz) refrigerated cheese-filled tortellini
  • 1 cup Green Giant® frozen sweet peas (from 1-lb bag)
  • 5 cups torn romaine lettuce
  • 1 1/2 cups julienne (matchstick-cut) carrots
  • 2 cups chopped or strips grilled chicken
  • 1 medium red bell pepper, cut into strips
  • 1/2 cup reduced-fat mayonnaise or salad dressing
  • 1/2 cup basil pesto
  • 1/4 cup buttermilk
  • 2 tablespoons chopped fresh parsley or basil leaves


Adapted from


Step 1

1 Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.

2 In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.

3 In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.

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