Summer Tortellini Salad

Toss pre-made tortellini with chicken and an array of herbs for a palate-pleasing summer salad. 

Tortellini Salad
Photo: Ralph Anderson
Prep Time:
10 mins
Cook Time:
10 mins
Chill Time:
25 mins
Total Time:
45 mins
4 servings


  • 1 (19-oz.) 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 onion

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons mayonnaise

  • 1 tablespoon red wine vinegar

  • 1 teaspoon herbes de Provence*

  • 1/4 cup canola oil

  • Salt to taste

  • Garnish: fresh parsley sprigs


  1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.

  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. Cover and chill at least 25 minutes. Garnish, if desired.

  3. *1 tsp. dried Italian seasoning may be substituted.

  4. Note: For testing purposes only, we used Rosetto Cheese Tortellini.

  5. Tuna Tortellini Salad: Substitute 1 (12-oz.) can albacore tuna, rinsed and drained well, for chicken. Prepare recipe as directed.

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