Best 3 Pesto Tortellini Chicken Salad Recipes
Indulge in a culinary journey with our exquisite Pesto Tortellini Chicken Salad, a symphony of flavors that will tantalize your taste buds. This delightful dish seamlessly blends the delicate flavors of pesto, tender chicken, and pillowy tortellini, creating a harmonious balance of textures and tastes. The vibrant green pesto, crafted from aromatic basil, nutty pine nuts, and tangy Parmesan cheese, adds a burst of freshness and herbaceousness to the salad. Succulent chicken pieces, cooked to perfection, provide a protein-packed complement to the dish, while the tortellini, plump and filled with a delectable cheese filling, offers a delightful bite.
Accompanying the main recipe are two equally enticing variations that cater to diverse preferences. For those seeking a vegetarian alternative, the Veggie Pesto Tortellini Salad offers a symphony of colorful vegetables, including crisp bell peppers, sweet cherry tomatoes, and crunchy cucumbers, all tossed in a vibrant pesto dressing. Additionally, the Pesto Chicken Wrap provides a portable and flavorful option, featuring succulent chicken, creamy pesto, and a medley of fresh vegetables wrapped in a soft tortilla.
Whether you savor the classic Pesto Tortellini Chicken Salad, indulge in the vibrant Veggie Pesto Tortellini Salad, or relish the portable Pesto Chicken Wrap, each recipe promises a unique culinary experience that will leave you craving more. Embark on this culinary adventure and discover the delectable delights that await you in our collection of pesto-inspired recipes.
LAYERED TORTELLINI PESTO CHICKEN SALAD
Loads of flavor in seven lovely layers!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h40m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 330, Carbohydrate 24 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 0 g
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
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- 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 : Calories 337 calories, Fat 13g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 525mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
TORTELLINI, CHICKEN AND PESTO SALAD
Steps:
- Preparation: 1) You may want to skip this step. I have found that I like to dry my cherry tomatoes a bit by placing them in a low heat oven-250 or so-for around an hour or more until the moisture is reduced. If the tomatoes are good this will concentrate their flavor and reduce the moisture. After the tomatoes are done you can toast the walnuts at 350. They should be done in ten minutes or so. Watch them closely. They should have a nice light crunch. 2) The next step is to blanch the green beans. I multi-task and use the same pot that I will boil the pasta. You will want them to still retain some crunch. I usually find this is about 4 minutes. Run them under cold water and set them aside so that they can dry off. I often toss them in a freezer while I am cooking the pasta. 3) Cook the pasta according to the package directions, but pull back a bit at the end. The pasta has to cool down and it will soften more as the salad mellows. 4) While the pasta is cooking prepare the chicken into small bite size chunks. 5) Mix the vegetables, chicken and pasta together. Mix the pesto and the mayonaise and lightly stir in the pasta mixture. Add the nuts. Taste and adjust seasonings, adding more pesto and mayonnaise as needed. Cover and refrigerate for at least 30 minutes. Best served within 24 hours.
Tips:
- Use fresh ingredients whenever possible. This will give your tortellini chicken salad the best flavor.
- Don't overcook the chicken. Chicken should be cooked until it is no longer pink in the center, but it should not be dry.
- Use a variety of vegetables in your salad. This will add color, texture, and nutrients.
- Make sure to use a good quality pesto. A good pesto will have a bright green color and a nutty flavor.
- Don't be afraid to experiment with different ingredients. You can add or remove ingredients to suit your own taste.
Conclusion:
Pesto tortellini chicken salad is a delicious and easy-to-make salad that is perfect for summer gatherings. It is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it. So next time you are looking for a new salad recipe, give pesto tortellini chicken salad a try. You won't be disappointed!
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