Ingredients
- Cooked chicken breast, diced: 2 cups
- Refrigerated cheese tortellini: 20 ounces
- Cherry tomatoes, halved: 1 pint
- Fresh mozzarella balls (bocconcini): 8 ounces
- Fresh basil leaves, chopped: 1/4 cup
- Balsamic vinaigrette dressing: 1/2 cup
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Step 1: Cook tortellini according to package directions. Drain well and rinse with cold water to stop cooking. Set aside.
- Step 2: While the tortellini is cooking, heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until heated through, about 3-5 minutes. Season with salt and pepper.
- Step 3: In a large bowl, combine the cooked tortellini, heated chicken, halved cherry tomatoes, mozzarella balls, and chopped basil.
- Step 4: Pour balsamic vinaigrette dressing over the salad.
- Step 5: Gently toss all ingredients together until well combined and everything is evenly coated.
- Step 6: Serve immediately or chill for later. Best served warm or at room temperature.
Notes
- For best flavor, allow the salad to sit at room temperature for about 15-20 minutes before serving to let the flavors meld.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the pasta may absorb some of the dressing over time.
- To gently reheat, microwave individual portions in 30-second intervals, stirring in between, until just warmed through.
- Consider adding a handful of toasted pine nuts or slivered almonds for a delightful crunch and textural contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American