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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
  • Total Time
    Prep: 25 min. Cook: 15 min. + chilling
  • Makes
    6 servings


  • 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


  • 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.
Nutrition Facts
1-1/2 cups: 337 calories, 13g fat (4g saturated fat), 62mg cholesterol, 525mg sodium, 32g carbohydrate (6g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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