How to make it

  • Preheat grill to medium.
  • Sprinkle chicken breasts with grill seasoning to taste. Peel and slice onion into ⅜” slices; lightly brush with olive oil. Grill chicken breasts and onions until done. Cool completely.
  • Boil tortellini in plenty of salted water until al dente. Drain and rinse with cold water until cool. Drain thoroughly.
  • Cut chicken into ½” – ¾” cubes, or pull apart into bite-sized pieces..
  • Drain artichoke hearts and roasted red peppers.
  • Chop cooled onion, artichoke hearts, and roasted red peppers.
  • In a large bowl, mix pasta, chicken, and vegetables.
  • Mix together equal parts of pesto and mayonnaise and the splash of lemon juice and mix into the salad mixture. Mix just a ½ cup each pesto and mayonnaise first, and mix additional ¼ cup each if you feel salad needs additional dressing.
  • Sprinkle in grated parmesan cheese to taste.
  • Chill well before serving.
  • * You may also add some sliced, oil-packed sun-dried tomatoes as well, if you like them. They are a nice addition for something different, but I usually make it without.

Reviews & Comments 2

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    " It was excellent "
    dixiediner ate it and said...
    I'm a pasta nut!
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    oh yum i love this my daughter loves tortellini salad i will give her this recipe .thanks hon
    Was this review helpful? Yes Flag

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