Keyword: cleveland cooking tortellini salad, easy side dish, easy side dish cleveland cooking, easy side dish recipe, picnic salad, side dish cleveland cooking, tortellini salad
Servings: 8servings
Calories: 396kcal
Ingredients
For the chicken:
2chicken breasts cut on bias
2tablespoonsof olive oil
1/2teaspooneach of sea salt and cracked black pepper
Salad:
1poundof fresh tortellini
1medium onion sliced thin
1seedless cucumber diced
1yellow (or red or green) bell pepper diced
1/2pint (or more) of red grape tomatoes sliced in half
For the dressing:
1/2cupof olive oil
1/4cupof red wine vinegar
1tablespoonof dijon mustard
1teaspoonof honey
1/2teaspooneach of sea salt and cracked black pepper
Instructions
Preheat the oven to 375 degrees F and bring a pot of water to boil for tortellini.
While water is heating up, cut up onion, cucumber, grapes, and tomatoes. When water comes to a boil, cook tortellini until desired texture. Fresh pasta tends to cook faster and may float when done. Drain tortellini and set aside.
While tortellini is cooking, place chicken on a foil lined baking sheet and mix with olive oil, salt and pepper. Cover with another piece of foil and crimp edges. Bake for 20 minutes or until chicken reaches 165 degrees F. When done and cooled, cut into bite sized pieces.
Combine all dressing ingredients in a bowl, mason jar, or cruet and mix well.
In a large bowl combine cut up vegetables, chicken, tortellini, and dressing in a bowl and mix well. Serve right away or let it chill in the refrigerator. An option is to serve with shredded parmesan cheese.