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.
Notes
Can I use rotisserie chicken instead of baking it myself? Yes! Using rotisserie chicken is a great shortcut and still adds great flavor.What kind of tortellini works best for this salad? Cheese-filled tortellini is perfect, but you can also use spinach or meat-filled varieties.Can I serve this salad cold? Yes, it’s delicious cold or warm. Just chill the tortellini and dressing before combining.How long will the chicken tortellini salad last in the fridge? It keeps well for up to 3 days in an airtight container—great for meal prep!What veggies can I add to the tortellini salad? Try cherry tomatoes, spinach, cucumbers, bell peppers, or red onions for extra crunch and flavor.