Chicken Tortellini Salad Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
• Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
• Toss to combine. Season with salt and pepper if desired.

Steps:

• Cook tortellini according to package directions. Drain; rinse with cold water., Meanwhile, in a small bowl, combine chicken, onion, oil, garlic, salt and pepper; toss to coat. Heat a large skillet over medium-high heat. Add chicken mixture; cook and stir 4-6 minutes or until chicken is no longer pink. Remove from heat., In a large bowl, combine salad mix, tomatoes, olives, tortellini and chicken mixture. Drizzle with dressing; toss to coat. Sprinkle with cheese and bacon. Serve immediately.

Steps:

• In a large saucepan, cook tortellini according to package directions. Meanwhile, in a large bowl, combine the spinach, chicken, onion, cranberries and feta cheese. Drain pasta. Cool for 5 minutes. Add to spinach mixture., For vinaigrette, in a small bowl, whisk the oil, vinegar, tomato paste, garlic, oregano, salt and pepper. Pour over spinach mixture; gently toss to coat. Sprinkle with Parmesan cheese.

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat. , Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with Parmesan cheese and toss.

Steps:

• 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.

Steps:

• Cook tortellini as directed on package. Meanwhile, in container with tight-fitting lid, shake wine, tarragon, oil, lemon juice, sugar, salt and pepper until well mixed. Drain tortellini; rinse with cold water. In large bowl, combine tortellini and chicken. Add dressing and toss to coat. Cover and refrigerate at least 2 hours or overnight.
• Just before serving, add greens and bell pepper to tortellini mixture; toss to combine.

Steps:

• Cook the tortellini according to the package directions; drain, rinse with cold water, drain again.
• In a large bowl, combine the sour cream, mayonnaise, and ranch dressing mix; mix well.
• Add the tortellini, chicken, roasted peppers, scallions, and basil; toss until well combined.
• Cover and chill until ready to serve (takes about 2 hours to chill).

Steps:

• Combine first 11 ingredients (chicken through green onion) in large salad bowl; toss.
• Mix mayonnaise, Parmesan and orange juice in small bowl.
• Pour dressing over salad and toss.
• Refrigerate until ready to use.
• Add optional garnish of orange sections and/or strawberry slices.
• If desired, serve on trimmed spinach leaves.