Layered Tortellini Pesto Chicken Salad Recipes

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 according to package directions; drain and rinse in cold water. Place in a small bowl. Add remaining ingredients; toss to coat.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saute until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
• Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
• Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.

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 tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese. , In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
• In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
• In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.

Steps:

• Toss chopped tomatoes with salt and pepper. Set aside.
• Cooked tortellini according to package directions. Drain and rinse with cold water.
• In a large bowl, combine all ingredients. Gently toss until well combined.
• Refrigerate for at least two hours or overnight.
• Serve at room temperature.

Steps:

• Prepare pesto mix according to package directions. Do this first so the pesto will cool while the pasta is cooking.
• Prepare frozen tortellini according to package directions.
• Mix prepared pesto and tortellini together. Chill for 1/2 hour.
• Add mayonnaise, parmesan and pine nuts.
• Mix well and chill at least 2 hours or overnight. It's really best when made a day ahead.