Layered Tortellini Pesto Chicken Salad
By carvalhohm
Layer tortellini pasta, chicken, peas and a pesto dressing to make this salad that will be sure to be a family favorite -- it has great visual appeal with the green peas and red pepper!
Ingredients
- 1 (9 ounce) package refrigerated cheese-filled tortellini
- 1 cup frozen sweet peas
- 5 cups torn romaine lettuce
- 1 1/2 cups julienne carrots
- 2 cups grilled chicken, chopped or in 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
Details
Servings 8
Cooking time 160mins
Adapted from bettycrocker.com
Preparation
Step 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.
In 3- or 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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