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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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You can substitute any type of cheese tortellini. Since this salad needs to chill, plan ahead. Ingredients:
2 packages (9 ounces each) refrigerated tricolor cheese tortellini |
4 cups cubed cooked chicken breast |
1 can (6 ounces) pitted ripe olives, drained and halved |
2 medium tomatoes, chopped |
1 cup cubed part-skim mozzarella cheese |
1/3 cup minced fresh parsley |
3/4 teaspoon salt |
3/4 teaspoon pepper |
3/4 cup balsamic vinaigrette |
1/2 cup shredded parmesan cheese |
Directions:
1. Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat.
2. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with Parmesan cheese and toss. Yield: 8 servings.
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