Description
A delightful pasta salad that combines tender tortellini, juicy shredded chicken, and fresh vegetables with a creamy dressing.
Ingredients
Scale
- 1 pound cheese tortellini
- 2 cups cooked shredded chicken
- 2 cups fresh baby spinach
- 1/2 cup sun-dried tomatoes (chopped)
- 1 cup cherry tomatoes (halved)
- 1/3 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/3 cup Greek yogurt or sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until tender. Drain and rinse under cold water.
- While the pasta cooks, shred the cooked chicken and chop the vegetables. Halve the cherry tomatoes, chop the sun-dried tomatoes, and roughly chop the spinach.
- In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Add the cooked tortellini, shredded chicken, cherry tomatoes, sun-dried tomatoes, and spinach to the bowl with the dressing. Toss gently until everything is well-coated.
- Fold in the grated Parmesan cheese and chill the salad for at least 30 minutes before serving.
- Optional: Top with extra black pepper, grated Parmesan, or a drizzle of olive oil before serving.
Notes
For best flavor, serve chilled. You can use rotisserie chicken for convenience. Customize the dressing and add fresh herbs for a flavor boost.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 30mg