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Chicken and Tortellini Salad with Pesto Vinaigrette


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.

Chicken and Tortellini Salad with Pesto Vinaigrette Rookie Cookie

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