Spring Tortellini Salad
- SERVES
- 8
- COOK TIME
- 15 Min
Show up at your next family get-together or church potluck with this Spring Tortellini Salad and everyone will have plenty to smile about. A variety of colorful spring veggies and plenty of chicken makes this layered salad look just as good as it tastes! (Don't be surprised if you're asked to bring this one along to the next event!)
What You'll Need
- 1 (9-ounce) package refrigerated spinach cheese tortellini
- 1 cup frozen peas
- 4 cups chopped romaine lettuce
- 1 red bell pepper, cut into 1/2-inch chunks
- 2 cups diced cooked chicken breast
- 1 cup shredded carrot
- 1/4 cup finely chopped red onion
- 1/2 cup prepared pesto
- 1/3 cup buttermilk
What to Do
- Cook tortellini according to package directions, adding peas during last 5 minutes of cooking; drain and set aside.
- Meanwhile, in a large glass bowl, layer lettuce, bell pepper, chicken, carrot, onion, and tortellini and peas.
- In a small bowl, combine pesto and buttermilk; mix well. Pour dressing over salad and toss. Serve immediately.
Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 251
- Calories from Fat 88
- Total Fat 9.8g 15 %
- Saturated Fat 2.7g 14 %
- Trans Fat 0.0g 0 %
- Protein 18g 35 %
- Amount Per Serving % Daily Value *
- Cholesterol 46mg 15 %
- Sodium 410mg 17 %
- Total Carbohydrates 22g 7 %
- Dietary Fiber 2.8g 11 %
- Sugars 3.9g 0 %
