Chicken Pesto Tortellini Salad: Easy Summer Side Dish & Healthy Pasta

This chicken pesto tortellini salad is a fantastic choice for anyone looking for a healthy and satisfying meal that comes together quickly.

It’s perfect for those warm summer days when you want something light yet filling, and it works beautifully as a main course or a vibrant side dish at your next barbecue or potluck.

Combining tender tortellini, juicy chicken, and the bright flavors of pesto, this salad is a crowd-pleaser that’s also incredibly easy to customize. Whether you’re packing it for a picnic, serving it for a casual family lunch, or bringing it to a gathering, it’s sure to be a hit.

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What You’ll Love About This Quick And Easy Recipe

This recipe shines because it delivers big on flavor without demanding a lot of your time or culinary expertise. It’s designed for busy individuals and families who appreciate wholesome, homemade meals but don’t have hours to spend in the kitchen. You’ll love how effortlessly it comes together, making it an ideal choice for weeknight dinners, last-minute get-togethers, or meal prep for the week ahead. The combination of protein-rich chicken, satisfying pasta, and fresh vegetables makes it a well-rounded dish that appeals to a wide range of tastes, even picky eaters. It’s especially perfect for summer lunches and outdoor events, offering a refreshing alternative to heavier, hot dishes.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients ahead of time makes the cooking process smooth and enjoyable. This recipe uses readily available items you can find at any grocery store, ensuring a stress-free shopping experience. The beauty of this salad lies in its simplicity and the quality of its components.

INGREDIENTS:

• 1 (9-ounce) package refrigerated cheese tortellini
• 2 cups cooked chicken, shredded or diced
• 1/2 cup prepared basil pesto
• 1/4 cup cherry tomatoes, halved
• 1/4 cup black olives, sliced
• 1/4 cup red onion, finely diced
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and black pepper to taste

For the tortellini, you can opt for gluten-free varieties if you have dietary restrictions, which makes this a great healthy pasta option for everyone. When it comes to the chicken, feel free to use leftover rotisserie chicken for an even quicker prep time, or simply cook and shred a couple of chicken breasts. Any good quality store-bought basil pesto will work wonderfully here, but if you have a favorite homemade recipe, that’s even better. Don’t be afraid to experiment with different types of olives or even add some chopped bell peppers for extra color and crunch.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it perfect for those days when you need a delicious meal on the table fast.

• Prep time: 10 minutes
• Cook time: 8-10 minutes (for tortellini)
• Total time: 18-20 minutes

The majority of the time is spent cooking the tortellini, which is a quick process. While the pasta cooks, you can easily prepare the other ingredients, ensuring a seamless flow from start to finish.

How To Make It Step By Step With Visual Cues

Making this chicken pesto tortellini salad is incredibly straightforward. Follow these simple steps for a perfect result every time.

1. Cook the tortellini: Bring a large pot of salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to package directions, usually 2-3 minutes for fresh tortellini, until al dente. They should be tender but still have a slight bite.
2. Drain and cool the tortellini: Once cooked, drain the tortellini thoroughly in a colander. Rinse them briefly under cold water to stop the cooking process and prevent them from sticking together. This also helps cool them down for the salad.
3. Prepare the chicken: While the tortellini cooks, ensure your chicken is ready. If you’re using pre-cooked chicken, shred or dice it into bite-sized pieces. If cooking fresh chicken, season and cook it, then shred or dice.
4. Chop the vegetables: Halve the cherry tomatoes, slice the black olives, and finely dice the red onion. These vibrant additions will add color, texture, and flavor to your salad.
5. Combine ingredients in a large bowl: In a spacious mixing bowl, gently combine the cooled tortellini, shredded or diced chicken, halved cherry tomatoes, sliced black olives, and diced red onion.
6. Add the pesto and olive oil: Pour the basil pesto and olive oil over the ingredients in the bowl. The pesto should coat everything evenly, providing that signature herbaceous flavor.
7. Season and toss: Sprinkle in the grated Parmesan cheese, then season with salt and black pepper to taste. Gently toss all the ingredients together until everything is well combined and coated with the pesto. You want to mix thoroughly but avoid mashing the tortellini.
8. Serve immediately or chill: This salad can be served right away at room temperature, or you can chill it in the refrigerator for at least 30 minutes before serving for a cooler, more refreshing experience.

Easy Variations And Serving Ideas That Fit Real Life

One of the best things about this chicken pesto tortellini salad is how adaptable it is to different tastes and occasions. For a kid-friendly version, you might want to reduce the amount of red onion or even omit it, and perhaps add some mini mozzarella balls (bocconcini) for extra appeal.

• Vegetable Boost: Add some chopped cucumber, bell peppers (yellow or orange work well for color), or even a handful of fresh spinach or arugula for extra greens.
• Protein Power-Up: Instead of chicken, try grilled shrimp, canned chickpeas (rinsed and drained), or even crumbled feta cheese for a vegetarian option.
• Flavor Twists: A squeeze of fresh lemon juice can brighten up the pesto flavor. A sprinkle of red pepper flakes will add a subtle kick if you like a little heat.
• Nutty Crunch: Toasted pine nuts or walnuts can add a lovely texture and richness.
• Cheese Please: While Parmesan is classic, fresh mozzarella pearls or crumbled goat cheese would also be delicious.

This salad is fantastic for parties and buffets. It holds up well at room temperature for a couple of hours, making it an excellent choice for potlucks, picnics, or backyard barbecues. Serve it in a large, attractive bowl, perhaps garnished with a few fresh basil leaves. It pairs wonderfully with grilled meats, a simple green salad, or crusty bread for soaking up any extra pesto.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Being aware of these common mistakes will help you achieve perfect results every time.

• Overcooking the tortellini: Fresh tortellini cooks very quickly. Overcooking will make them mushy and lose their pleasant texture. Stick to the package directions and taste-test them for al dente doneness. Rinsing them under cold water immediately after draining also helps prevent them from continuing to cook.
• Not cooling the tortellini properly: Adding warm tortellini directly to the other ingredients, especially the pesto, can cause the pesto to become oily and the vegetables to soften too much. Rinsing and allowing the tortellini to cool slightly ensures a fresh, vibrant salad.
• Over-dressing the salad: While pesto is delicious, too much can make the salad heavy and greasy. Start with the recommended amount and add more only if needed, tossing gently to ensure even coating without drowning the ingredients.
• Forgetting to season: Even with flavorful pesto, a pinch of salt and pepper can elevate all the other flavors. Taste and adjust before serving.
• Cutting vegetables too large: For a salad, aim for bite-sized pieces for all ingredients so that each forkful offers a balanced mix of flavors and textures. Large chunks can be awkward to eat.

How To Store It And Make It Ahead Without Ruining Texture

This chicken pesto tortellini salad is excellent for making ahead and storing, making your meal planning a breeze.

• Storing Leftovers: Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to meld and deepen over time, often making it even more delicious the next day.
• Making Ahead: You can prepare this salad up to 24 hours in advance. If making it ahead, you might want to hold off on adding the Parmesan cheese until just before serving to keep it from clumping. If the salad seems a little dry after being refrigerated, you can stir in an extra drizzle of olive oil or a spoonful of pesto to refresh it.
• Reheating: This salad is best served chilled or at room temperature. It is not typically reheated, as warming it can alter the texture of the tortellini and the freshness of the other ingredients. Simply take it out of the fridge about 15-20 minutes before serving to let it come to a more palatable temperature.

Questions People Always Ask Before Making This Recipe

Can I use frozen tortellini instead of refrigerated?

Yes, you can use frozen tortellini. Just follow the package directions for cooking, which usually involves boiling them directly from

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.