Fresh Chicken Tortellini Salad Recipe Easy Homemade with Sun-Dried Tomatoes and Basil

Let me tell you, the scent of freshly cooked tortellini mingling with sun-dried tomatoes and fragrant basil is enough to make anyone’s mouth water. The first time I tossed together this fresh chicken tortellini salad, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a lazy Sunday afternoon years ago, when I was knee-high to a grasshopper, that my grandma surprised me with a bowl of this vibrant salad on a warm summer day. The tangy sun-dried tomatoes and tender chicken combined with the peppery basil created pure, nostalgic comfort that felt like a warm hug in every bite.

Honestly, my family couldn’t stop sneaking bites off the serving bowl (and I can’t really blame them). You know what makes it dangerously easy to love? It’s fresh, bright, and packed with flavor but still quick enough to whip up on a weekday or bring to a picnic. This fresh chicken tortellini salad is perfect for potlucks, a sweet treat for your kids’ lunchboxes, or just to brighten up your Pinterest cookie board with something savory and satisfying. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and gifting during the summer months. You’re going to want to bookmark this one.

Why You’ll Love This Fresh Chicken Tortellini Salad Recipe

This fresh chicken tortellini salad recipe isn’t just another pasta dish—it’s your new go-to for easy, flavorful meals that impress without stress. Here’s why my friends and family keep asking for it:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for casual lunches, potlucks, or a light dinner with friends.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, thanks to the fresh flavors and tender textures.
• Unbelievably Delicious: The combo of creamy cheese tortellini, tangy sun-dried tomatoes, and fragrant basil is next-level comfort food.

What sets this recipe apart? It’s the perfectly balanced dressing that ties everything together without overpowering the fresh ingredients. Plus, the chicken adds a hearty touch, making it more than just a side salad. I like to use fresh cheese tortellini for that pillowy, melt-in-your-mouth texture. This recipe honestly feels like comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. Whether you’re impressing guests or just treating yourself, this salad delivers every single time.

What Ingredients You Will Need

This fresh chicken tortellini salad uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local market.

• Cheese tortellini (fresh or refrigerated, about 9 ounces / 250 grams) – I recommend fresh for the best texture and flavor.
• Cooked chicken breast, shredded or cubed (about 2 cups / 300 grams) – grilled or rotisserie chicken works great.
• Sun-dried tomatoes (1/2 cup / 75 grams, packed, drained if oil-packed) – adds tang and a chewy texture.
• Fresh basil leaves (1/3 cup / loosely packed, chopped) – the herbaceous kick that brightens the salad.
• Baby spinach or arugula (2 cups / 60 grams) – optional but adds a peppery crunch.
• Red onion (1 small, finely chopped) – adds mild sharpness.
• Olive oil (3 tablespoons) – use extra virgin for best flavor.
• Lemon juice (2 tablespoons, freshly squeezed) – brings brightness and balance.
• Garlic (1 clove, minced) – for a subtle savory note.
• Salt and black pepper to taste – freshly ground pepper works wonders here.
• Grated Parmesan cheese (1/4 cup / 25 grams) – optional, but highly recommended for a nutty finish.

Substitution tips: Use gluten-free tortellini if needed or swap chicken for cooked shrimp for a seafood twist. If you prefer a dairy-free version, omit the Parmesan or replace it with nutritional yeast. Fresh herbs like parsley or oregano can stand in for basil, though basil really shines here.

Equipment Needed

• Large pot for boiling tortellini
• Colander to drain pasta
• Large mixing bowl for combining salad
• Sharp knife and cutting board for chopping basil, onion, and sun-dried tomatoes
• Measuring spoons and cups for precise ingredient amounts
• Wooden spoon or silicone spatula for mixing

If you don’t have a colander, a large slotted spoon works fine to fish out the tortellini. I also find a microplane handy for grating fresh Parmesan, but a box grater works perfectly too. For budget-friendly options, any basic kitchen knife and mixing bowl will do the trick—no fancy gadgets required. Keeping your tools sharp and clean makes prep faster and your salad fresher.

Preparation Method

1. Cook the tortellini: Bring a large pot of salted water to a boil (about 4 quarts / 3.8 liters). Add 9 ounces (250 grams) of fresh cheese tortellini and cook according to package instructions, usually 3 to 5 minutes until tender but still firm. Stir occasionally to prevent sticking.
2. Drain and cool: Drain tortellini in a colander and rinse briefly under cold water to stop the cooking process and cool it down. Set aside to drain completely—this keeps the salad from getting watery.
3. Prepare chicken: If not already cooked, grill or sauté about 2 cups (300 grams) of chicken breast with a pinch of salt and pepper until cooked through (internal temperature 165°F / 74°C). Let cool, then shred or cube into bite-sized pieces.
4. Chop fresh ingredients: Finely chop 1 small red onion, 1/3 cup loosely packed fresh basil, and 1/2 cup sun-dried tomatoes. If using baby spinach or arugula, roughly chop 2 cups for easier eating.
5. Make the dressing: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 minced garlic clove, and a pinch of salt and freshly ground black pepper. Taste and adjust seasoning as needed; the dressing should be bright and tangy.
6. Combine all ingredients: In a large mixing bowl, add the cooled tortellini, chicken, chopped onion, sun-dried tomatoes, basil, and greens if using. Pour the dressing over and gently toss everything together until well coated.
7. Finish with cheese: Sprinkle 1/4 cup grated Parmesan cheese over the salad and give it one last gentle toss. This adds a nice salty, nutty flavor layer.
8. Chill and serve: For best flavor, let the salad chill in the fridge for at least 30 minutes before serving. This resting time allows the ingredients to marry beautifully.

Pro tip: Avoid overdressing the salad to keep it fresh and light. If you’re in a hurry, this salad tastes great even at room temperature. Watch out for sun-dried tomatoes that are too salty—rinse lightly if needed.

Cooking Tips & Techniques

One thing I learned the hard way is to never overcook fresh tortellini—it gets mushy fast! Set a timer and check at the minimum time suggested. Rinsing under cold water right after cooking stops the heat and keeps the pasta from sticking together.

When shredding chicken, pulling it apart with two forks creates better texture than chopping. You get those little tender strands that mix well with everything else. For the dressing, always use fresh lemon juice—bottled just doesn’t hit the same.

Another tip? Toss the salad gently but thoroughly. You want every bite to have a hint of basil and sun-dried tomato, but without breaking the tortellini. If you’re short on time, prepping the chicken and chopping ingredients ahead of time saves a ton of stress.

Lastly, don’t skip the resting time in the fridge. Trust me—it’s worth the wait. The salad tastes even better the next day, making it perfect for meal prep or packing for lunch.

Variations & Adaptations

• Vegetarian: Leave out the chicken and add roasted vegetables like zucchini or bell peppers for a hearty meatless option.
• Low-carb: Swap tortellini for spiralized zucchini noodles or cauliflower gnocchi to reduce carbs while keeping fresh flavors.
• Seasonal twist: In summer, toss in fresh cherry tomatoes instead of sun-dried tomatoes for a juicy burst.
• Dairy-free: Omit Parmesan or replace it with a sprinkle of nutritional yeast for cheesy flavor without dairy.
• Spicy kick: Add a pinch of red pepper flakes to the dressing or toss in sliced jalapeños for some heat.

One personal favorite is swapping grilled shrimp for chicken, adding a little smoked paprika to the dressing, and serving it as a light dinner. It’s a quick way to switch up the flavors while keeping the fresh chicken tortellini salad spirit alive.

Serving & Storage Suggestions

This fresh chicken tortellini salad is best served chilled or at room temperature. It pairs beautifully with a crisp white wine or sparkling water with lemon. For a fuller meal, serve alongside crusty garlic bread or a fresh green salad.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an excellent make-ahead dish. When reheating, bring to room temperature or serve cold—reheating tends to make the tortellini mushy.

If you want to prepare in advance for a picnic or potluck, keep the dressing separate until just before serving to keep everything fresh and vibrant. The salad also freezes well without dressing, but fresh basil and greens are best added after thawing.

Nutritional Information & Benefits

This fresh chicken tortellini salad packs a balanced mix of protein from the chicken, carbohydrates from the tortellini, and healthy fats from olive oil. A serving provides approximately 350-400 calories, depending on portion size.

Sun-dried tomatoes are rich in antioxidants and vitamins like A and C, while fresh basil offers anti-inflammatory properties. Using fresh ingredients means you’re getting more nutrients and less processed stuff compared to store-bought pasta salads.

This recipe is gluten-friendly if you choose gluten-free tortellini, and dairy-free options are easy by skipping cheese. It’s a satisfying, wholesome meal that fits well into balanced eating patterns.

Conclusion

This fresh chicken tortellini salad with sun-dried tomatoes and basil is a recipe you’re going to want in your rotation. It’s quick, simple, and delivers big on flavor, with a fresh, homemade vibe that you just won’t find in store-bought salads. I love how it brings together fresh herbs, tangy tomatoes, and tender chicken with pillowy tortellini for a dish that feels like a warm hug.

Don’t be afraid to customize it based on what you have in your fridge or your flavor mood. I’d love to hear how you make it your own—drop a comment below with your twists or questions. Share this recipe with friends who need a little fresh inspiration in their lunchbox or dinner table. Trust me, this one’s a keeper!

FAQs About Fresh Chicken Tortellini Salad

Can I make this salad ahead of time?

Absolutely! It’s even better after chilling for 30 minutes to an hour. Just keep the dressing separate if you’re prepping a day ahead.

What’s the best way to cook the chicken for this salad?

Grilled, roasted, or rotisserie chicken all work well. Just make sure it’s cooked through and cooled before adding to the salad.

Can I use frozen tortellini?

Yes, just follow package directions for cooking times. Fresh tortellini is preferred for texture, but frozen works fine too.

Is this salad suitable for meal prep?

Definitely! It stores well in the fridge for up to 3 days and makes a great grab-and-go lunch.

How can I make this salad vegan?

Swap chicken for chickpeas or tofu, use vegan cheese or omit cheese altogether, and choose dairy-free dressing alternatives.

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