Layered Tortellini Pesto Chicken Salad

By kayjayjohnson

Ingredients

• 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

Details

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.