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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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From Southern Living, May 2009 (recipe by Shirley Wood, San Antonio, Texas) this versatile and hearty dish makes a great one-bowl meal. You can substitute one 12-ounce can rinsed and drained albacore tuna for a Tuna Tortellini Salad , or serve this as a side dish by preparing without any meat. NOTE: Prep/cook time does not include 25 minute chill time. Serving size is approximate. Ingredients:
1 (19 ounce) package frozen cheese tortellini |
2 cups chopped cooked chicken |
1/4 cup sliced green olives |
1/4 cup sliced black olives |
1/4 cup diced red bell pepper |
2 tablespoons chopped sweet onions |
2 tablespoons chopped fresh parsley |
2 tablespoons mayonnaise |
1 tablespoon red wine vinegar |
1 teaspoon herbes de provence |
1/4 cup canola oil |
kosher sea salt |
fresh parsley sprig (to garnish) (optional) |
Directions:
1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in a large serving bowl. Stir in chicken, olives, pepper, onion and parsley.
2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste.
3. Cover and chill at least 25 minutes. Garnish with fresh parsley sprigs if desired.
4. NOTE: Substitute 1 teaspoon dried Italian seasoning for herbes de Provence if desired.
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