Tortellini, Chicken, and Arugula Salad

By Gazelle

A bright, springtime salad that comes together in a cinch thanks to the use of a few quality convenience items. Hearty cheese tortellini, shredded rotisserie chicken, and peppery arugula join forces to create a light, yet filling, salad with plenty of texture and substance. Zippy lemon dressing adds welcomed vibrancy while shaved Parmesan adds a hit of salty, full-bodied flavor. Prepare the dressing and pasta ahead of time to make the final assembly even faster. For a gluten-free option, substitute the tortellini for brown rice pasta or quinoa. With minimal effort and maximum results, this simple salad will fit right into your weekday lunch or dinner lineup.

Ingredients

• 1 (9-oz.) pkg. refrigerated cheese tortellini (such as Buitoni), cooked according to pkg. directions
• 8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
• 1 garlic clove, finely chopped
• 1/8 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon freshly ground black pepper
• 3 cups baby arugula
• 1/3 cup thinly sliced shallot
• 3/4 ounce Parmesan cheese, shaved (about 1/4 cup)

Preparation

Step 1

Place tortellini and chicken in a large bowl.

Combine garlic and salt on a cutting board. Mash with the side of a knife to form a paste. Place in a small bowl. Add oil, rind, juice, sugar, and pepper; stir with a whisk.

Add 2 tablespoons dressing to tortellini and chicken; toss to coat. Gently fold in arugula, shallot, and remaining dressing. Sprinkle with shaved Parmesan cheese.