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Balsamic Chicken Tortellini Salad

Balsamic Chicken Tortellini Salad
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A vibrant Italian-American pasta salad with tender chicken, creamy cheese tortellini, and crisp vegetables, unified by a tangy balsamic vinaigrette. Perfectly balanced and versatile for warm or cold serving, this dish is a colorful, satisfying meal for any gathering.

Ingredients

Scale

8 oz cheese-filled tortellini
2 cups low-sodium chicken broth
3 cups cooked, shredded chicken breast (halal-certified)
2 cups trimmed asparagus cut into 1-inch pieces
1 cup red onion, sliced
1 cup cherry tomatoes, halved
1/2 cup pitted kalamata olives
1/2 cup crumbled feta cheese (halal option)
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1/2 tsp red pepper flakes
1 tsp Dijon mustard
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper

Instructions

Bring 4 cups of water to a boil in a large pot
Add tortellini and asparagus, boil for 4-5 minutes until tender
Drain in a colander and rinse with cold water to stop cooking
In a skillet over medium heat, sauté red onion and garlic in 1 tbsp olive oil until softened
Add cooked chicken to the pan and warm through for 3-4 minutes
In a small bowl, whisk together balsamic vinegar, olive oil, honey, red pepper flakes, and Dijon mustard to create the dressing
Add cooked tortellini, asparagus, cherry tomatoes, onion mixture, olives, feta, and dressing to a large bowl
Toss until ingredients are well coated
Let chill for 30 minutes
Season with salt and pepper before serving

Notes

Use halal-certified chicken for a non-pork preparation
For vegan option, omit feta and use plant-based tortellini
Dressing can be made ahead and stored in an airtight container
Serve warm for a comforting meal or chilled for summer gatherings

Nutrition

Find it online: https://paulakitchen.com/balsamic-chicken-tortellini-salad/