Summer Chicken Tortellini Salad with Pesto Vinaigrette
We adore this chicken tortellini pasta salad! It's the perfect summer lunch or dinner, can be made ahead of time and is super satisfying. The pesto vinaigrette makes it extra delicious!
Ingredients
- 20 ounces cheese tortellini, cooked
- 1 ½ cup cooked, shredded chicken
- 1 ½ cups cherry tomatoes, quartered
- 1 cup corn
- 4 green onions, thinly sliced
- ½ cup chopped fresh herbs, like basil, parsley and chives
pesto vinaigrette
- 3 tablespoons white wine vinegar
- 2 garlic cloves, finely minced or pressed
- 2 tablespoons pesto
- 1 teaspoon honey
- kosher salt and pepper
- ⅓ cup extra virgin olive oil
Instructions
- Bring a pot of salted water to a boil. Cook the cheese tortellini according to the package directions. Drain the pasta and place it in a large bowl, tossing it with a spray of olive oil so it doesn’t stick.
- Add in the chicken, tomatoes, corn, green onions and herbs. Drizzle with half of the dressing and toss well.
- Drizzle with the remaining dressing and toss again. Serve!
- pesto vinaigrette
- Whisk together the vinegar, garlic, pesto, honey and a big pinch of salt and pepper. Whisk in the olive oil until emulsified.
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