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Summer Tortellini Pasta Salad Recipe

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4.1 from 32 reviews

A refreshing and vibrant Summer Tortellini Pasta Salad featuring cheese tortellini, shredded chicken, fresh mozzarella, roasted red peppers, and cherry tomatoes tossed in a flavorful basil pesto and olive oil dressing. Perfect for a quick, make-ahead meal or potluck favorite, garnished with fresh basil for an aromatic finish.

Ingredients

Main Ingredients

  • 2 (10 ounce) packages cheese tortellini, prepared according to package instructions
  • 2 cups shredded chicken
  • 1 cup halved cherry tomatoes
  • 8 ounces fresh mozzarella pearls
  • 1 cup roasted red bell peppers, chopped into ½ -inch pieces

Dressing

  • 1 cup basil pesto
  • 1½ tablespoons extra-virgin olive oil

Garnish

  • Fresh basil, thinly sliced

Instructions

  1. Prepare the Tortellini: Cook the cheese tortellini according to the package instructions, then drain and allow to cool to room temperature.
  2. Combine Ingredients: In a large bowl, combine the cooked tortellini, shredded chicken, halved cherry tomatoes, fresh mozzarella pearls, and chopped roasted red bell peppers.
  3. Add Dressing: Stir in the basil pesto and extra-virgin olive oil until everything is evenly coated.
  4. Chill the Salad: Cover the bowl and refrigerate the salad. It can be prepared up to one day in advance to allow the flavors to meld.
  5. Garnish and Serve: Just before serving, top the salad with thinly sliced fresh basil for a fragrant finishing touch.

Notes

  • For a vegetarian option, omit the shredded chicken or replace with grilled vegetables or plant-based protein.
  • Make sure to cool the tortellini completely before mixing to avoid sogginess.
  • This salad can be stored in the refrigerator for up to 2 days.
  • Use fresh basil pesto for best flavor; homemade pesto works excellently.
  • Roasted red peppers can be found jarred or you can roast fresh peppers at home.

Find it online: https://justsosavory.com/summer-tortellini-pasta-salad-recipe/