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

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A fresh, bright, and flavorful chicken tortellini salad with sun-dried tomatoes and basil, perfect for quick meals, potlucks, or light dinners.

Ingredients

Scale
  • 9 ounces (250 grams) fresh or refrigerated cheese tortellini
  • 2 cups (300 grams) cooked chicken breast, shredded or cubed
  • 1/2 cup (75 grams) sun-dried tomatoes, packed and drained if oil-packed
  • 1/3 cup loosely packed fresh basil leaves, chopped
  • 2 cups (60 grams) baby spinach or arugula (optional)
  • 1 small red onion, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • 1/4 cup (25 grams) grated Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water (about 4 quarts / 3.8 liters) to a boil. 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 tortellini in a colander and rinse briefly under cold water to stop the cooking process and cool it down. Set aside to drain completely.
  3. 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. 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. 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.
  6. 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. Sprinkle 1/4 cup grated Parmesan cheese over the salad and give it one last gentle toss.
  8. Chill the salad in the fridge for at least 30 minutes before serving to allow flavors to meld.

Notes

Avoid overcooking tortellini to prevent mushiness. Rinse pasta under cold water immediately after cooking to stop cooking and prevent sticking. Use fresh lemon juice for best flavor. Chill salad for at least 30 minutes before serving. Keep dressing separate if preparing ahead to maintain freshness. Rinse sun-dried tomatoes if too salty.

Nutrition

Keywords: chicken tortellini salad, sun-dried tomatoes, basil, easy pasta salad, fresh salad, quick dinner, potluck recipe

Find it online: https://junomeals.com/fresh-chicken-tortellini-salad-recipe-easy-homemade-with-sun-dried-tomatoes-and-basil/