Artichoke Heart & Chicken Tortellini Salad
Artichoke hearts, chicken and cheese filled tortellini tossed together with a basil dressing. A delicious light meal for dinner or lunch.
Artichoke Heart & Chicken Tortellini Salad
Salad
1 (12-ounce) package cheese-filled tortellini
2 cups coarse chopped cooked chicken breast
1 (4.5-ounce) jar marinated artichoke hearts, drained and coarsely chopped
1 small red onion, thinly sliced and separated into ringsBasil Dressing
1/3 cup white wine vinegar
1/4 cup packed fresh basil leaves
2 tablespoons sugar
1/4 teaspoon minced garlic
1/2 cup olive oil
salt and pepper to tasteDirections
Cook tortellini according to package directions. Rinse under cold water to stop cooking; drain.In a large bowl, combine cooked tortellini, chicken, artichoke hearts and onion; toss to combine.
Place vinegar, basil, sugar, and garlic in a food processor or blender with metal blade; process or blend until smooth. While machine is running, slowly add olive oil; blend well. Season to taste with salt and pepper. Pour dressing over tortellini mixture; toss gently to coat. Serve at room temperature or refrigerate until ready to serve. 4 to 6 servings.
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