The Pioneer Woman Tasty Kitchen
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Tortellini and Chicken Pasta Salad

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Level: Easy

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Description

This salad makes a great main dish meal for those hot summer days when you don’t want to heat up the kitchen. Easy and delicious!

Ingredients

  • 1 pound Tortellini Pasta, Dry
  • 2 cups Cooked Chicken Shredded
  • 14 ounces, weight Can Artichoke Hearts In Oil, Drained
  • 1 cup Kalamata Olives, Sliced
  • 1 pint Cherry Tomatoes, Halved
  • 1 cup Sun-dried Tomatoes In Oil
  • 4 cloves Garlic
  • 3 Tablespoons Red Wine Vinegar
  • ½ cups Extra Virgin Olive Oil
  • Salt And Pepper, to taste
  • 1 bunch Fresh Basil, Chopped

Preparation

1. Cook pasta according to package directions al dente. Drain and cool with cold water. Drain well.

2. Combine the pasta, chicken, drained artichokes, olives and tomatoes in a bowl.

3. In a food processor, blend the sun-dried tomatoes, garlic, and vinegar until smooth. Drizzle in the olive oil while blending to emulsify. Add salt and pepper to taste.

4. Dress the pasta salad with the sun-dried tomato dressing. Toss in the chopped basil. Chill the salad until serving, at least two hours.

5. Garnish with basil sprigs. Enjoy!

3 Comments

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isabelm on 8.7.2009

I made this salad a few nights ago and it was EXTREMELY tasty. It was quick and easy and all ingredients I love.

Thank You!

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Clayvessel on 8.4.2009

So glad you liked it.
The pesto is a fabulous idea!

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carmen1 on 8.3.2009

I made this last night and it was really delicious. I also added some pesto (I had a couple tbsp. left in the fridge) to the dressing. I didnt have time to let it refridgerate for 2 hours in the fridge so it only refridgerated for a couple of hours and it was still really good.

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