We adore this chicken tortellini pasta salad! It’s the perfect summer lunch or dinner, can be made ahead of time and is super satisfying. The pesto vinaigrette makes it extra delicious!
Big summer vibes in a bowl today!
This summer chicken tortellini pasta salad is full of bright, fresh flavor: cherry tomatoes, sweet corn, green onions, plenty of herbs, shredded chicken, cheese tortellini and a punchy pesto vinaigrette.
It’s an easy make-ahead salad for lunches, weeknight dinners, picnics or for packing into containers for quick meals. Use a rotisserie chicken to make this a 30-minute meal—just shred and toss.
This comes together fast. Tomatoes and green onions are often on hand, herbs can be torn and added whole, and the dressing can be made ahead or right before tossing. Cheese tortellini cooks in about three to four minutes, so prep is minimal.
We are infatuated!
Here’s what goes into our salad:
Cheese tortellini (or your favorite variety)
Shredded cooked chicken
Cherry tomatoes
Corn
Green onions
A mix of fresh herbs — basil, parsley and chives work beautifully
And a simple pesto vinaigrette to tie it all together.
The pesto vinaigrette is the star here. I whisk a few tablespoons of pesto into white wine vinegar with garlic, honey, salt and pepper, then whisk in olive oil until emulsified. You can use store-bought pesto to keep it super quick.
Toss everything together and chill. This salad stores well in the refrigerator and often tastes even better after the flavors meld for a bit, so it’s perfect for making ahead.
Woohoo! Love a dish like this.
Summer Chicken Tortellini Pasta Salad
Summer Chicken Tortellini Salad with Pesto Vinaigrette
4
people
30 mins
30 mins
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Ingredients
- 20 ounces cheese tortellini, cooked
- 1 ½ cups cooked, shredded chicken
- 1 ½ cups cherry tomatoes, quartered
- 1 cup corn
- 4 green onions, thinly sliced
- ½ cup chopped fresh herbs (basil, parsley, chives)
Pesto Vinaigrette
- 3 tablespoons white wine vinegar
- 2 garlic cloves, finely minced or pressed
- 2 tablespoons pesto
- 1 teaspoon honey
- Kosher salt and pepper, to taste
- ⅓ cup extra virgin olive oil
Instructions
- Bring a pot of salted water to a boil and cook the cheese tortellini according to package directions. Drain and place in a large bowl; toss with a little olive oil so it doesn’t stick.
- Add the shredded chicken, tomatoes, corn, green onions and herbs. Drizzle with half of the dressing and toss to combine.
- Drizzle with the remaining dressing, toss again and serve.
- To make the pesto vinaigrette: Whisk together the vinegar, garlic, pesto, honey and a big pinch of salt and pepper. Whisk in the olive oil until emulsified.
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So fresh.