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Tortellini Chicken Salad

 Tortellini Chicken Salad
You can substitute any type of cheese tortellini. Since this salad needs to chill, plan ahead.
8 ServingsPrep: 20 min. + chilling


  • 2 packages (9 ounces each) refrigerated tricolor cheese tortellini
  • 4 cups cubed cooked chicken breast
  • 1 can (6 ounces) pitted ripe olives, drained and halved
  • 2 medium tomatoes, chopped
  • 1 cup cubed part-skim mozzarella cheese
  • 1/3 cup minced fresh parsley
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3/4 cup balsamic vinaigrette
  • 1/2 cup shredded Parmesan cheese


  • 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. Yield: 8 servings.
Nutritional Facts: 1-1/2 cups equals 396 calories, 17 g fat (5 g saturated fat), 82 mg cholesterol, 1,024 mg sodium, 27 g carbohydrate, 3 g fiber, 35 g protein.

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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.