Saturday, August 1, 2009

Tortellini Pasta Salad with Chicken

Here's the recipe for the delicious pasta salad I made on that sweltering summer day. As soon as I get more tortellini I'm makin' more!


  • 1 pound Tortellini Pasta, Dry
  • 2 cups Cooked Chicken, Shredded
  • 1 cup Kalamata Olives, Sliced
  • One 14 ounce Can Artichoke Hearts In Oil, Drained
  • 1 pint Cherry Tomatoes, Halved
  • 1 bunch Fresh Basil, Chopped
  • 1 cup Sun-dried Tomatoes In Oil
  • 4 cloves Garlic
  • 3 tablespoons Red Wine Vinegar
  • ½ cups Extra Virgin Olive Oil
  • Salt And Pepper (to Taste)
1. Cook pasta according to package directions al dente. Drain and rinse with cold water. Drain well.

2. Combine the pasta, chicken, drained artichokes, olives and tomatoes in a bowl.

3. In a food processor, blend the sun-dried tomatoes, garlic, and vinegar until smooth. Drizzle in the olive oil while blending to emulsify. Add salt and pepper to taste.

4. Dress the pasta salad with the sun-dried tomato dressing. Toss in the chopped basil. Chill the salad until serving, at least two hours.

5. Garnish with basil sprigs. Enjoy!

A good glass of Montepulciano d'Abruzzo goes well with it!

I also posted this recipe over at Tasty Kitchen, a new food website where I am a member.


  1. OH! thats sound so good. My sister just got home from the hospital and I really need to take her something yummy I think this will hit the jackpot tonight.

  2. Jackpot indeed!
    How nice of you to share it too.


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