Grilled Chicken Pesto Tortellini Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 812 |
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I had to come up with a pasta salad for a last-minute get-together and this is what I came up with from what I had on hand. Now it's one of my favorites. Cut it down as you need to; it makes a lot. Serve over some fresh, crisp greens for an easy summer supper. Ingredients:
4 small skinless, boneless chicken breasts |
1 small/med. red onion |
grill seasoning (like mccormick montreal steak seasoning) |
olive oil |
2 - 9 oz. pkgs. fresh cheese tortellini |
1/2 16 oz. jar roasted red peppers |
2 jars marinated artichoke hearts |
1/2 - ⅔ c. pesto |
1/2 - ⅔ c. mayonnaise |
splash of lemon juice or red wine vinegar |
grated parmesan cheese, to taste |
Directions:
1. Preheat grill to medium.
2. Sprinkle chicken breasts with grill seasoning to taste. Peel and slice onion into ⅜” slices; lightly brush with olive oil. Grill chicken breasts and onions until done. Cool completely.
3. Boil tortellini in plenty of salted water until al dente. Drain and rinse with cold water until cool. Drain thoroughly.
4. Cut chicken into 1/2” – 3/4” cubes, or pull apart into bite-sized pieces..
5. Drain artichoke hearts and roasted red peppers.
6. Chop cooled onion, artichoke hearts, and roasted red peppers.
7. In a large bowl, mix pasta, chicken, and vegetables.
8. Mix together equal parts of pesto and mayonnaise and the splash of lemon juice and mix into the salad mixture. Mix just a 1/2 cup each pesto and mayonnaise first, and mix additional 1/4 cup each if you feel salad needs additional dressing.
9. Sprinkle in grated parmesan cheese to taste.
10. Chill well before serving.
11. * You may also add some sliced, oil-packed sun-dried tomatoes as well, if you like them. They are a nice addition for something different, but I usually make it without.
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