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Pesto Tortellini Chicken Salad

 Pesto Tortellini Chicken Salad
If you love pesto, you'll love it even more mixed with fresh veggies and chicken in this good-for-you summer salad. —Edie DeSpain. Logan, Utah
6 ServingsPrep: 25 min. Cook: 15 min. + chilling

Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 cup frozen peas
  • 5 cups torn romaine
  • 1-1/2 cups shredded carrots
  • 2 cups cubed cooked chicken breast
  • 1/2 cup julienned sweet red pepper
  • 1/2 cup fat-free mayonnaise
  • 1 jar (3 ounces) prepared pesto
  • 1/4 cup buttermilk
  • 2 tablespoons minced fresh parsley

Directions

  • Cook tortellini according to package directions, adding peas during
  • the last 4-5 minutes of cooking. Drain and rinse in cold water.
  • In a large glass bowl, layer romaine, carrots, chicken, tortellini
  • and peas, and red pepper. In a small bowl, mix mayonnaise, pesto and
  • buttermilk. Spread over top. Sprinkle with parsley. Refrigerate
  • until chilled. Yield: 6 servings.
Nutritional Facts: 1-1/2 cups equals 337 calories, 13 g fat (4 g saturated fat), 62 mg cholesterol, 525 mg sodium, 32 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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Pesto Tortellini Chicken Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.