Layered Tortellini Pesto Chicken Salad

Layered Tortellini Pesto Chicken Salad
Layered Tortellini Pesto Chicken Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    package (9oz) refrigerated cheese filled tortellini

  • 1

    cup green giant frozen sweet peas

  • 5

    cups torn romaine lettuce

  • 1 1/2

    cups julienne carrots (matchsticks)

  • 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

Directions

Cook tortellini, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture. In 3-4 quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper. 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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