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Chicken and Tortellini Salad with Pesto Vinaigrette

Chicken and Tortellini Salad with Pesto Vinaigrette
Serves: 6


1 rotisserie chicken, shredded and picked free of bones and skin, about 4 cups of chicken

1 9 oz. package Buitoni fresh cheese tortellini

½ red onion, thinly sliced

1 pint cherry tomatoes, quartered
1 8 oz. package white mushrooms, stems removed and thinly sliced

A few handfuls fresh baby spinach

Kosher salt and ground pepper

1/2 cup fresh or prepared pesto

2 Tbsp white wine vinegar

¼ - ½ cup extra virgin olive oil



In a pot of boiling salted water, cook tortellini according to package directions. Drain and set aside. Let cool.z

In a large bowl combine, chicken, red onion, cherry tomatoes, mushrooms and spinach. Season with salt and pepper. In a separate bowl, combine pesto and white wine vinegar. Whisk in olive oil, until a thin consistency is achieved.


Add the tortellini to the chicken mixture. Stir well to combine. Add pesto vinaigrette. Serve at room temperature or cold.

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