This boil-and-toss salad is a versatile and hearty dish that makes a great one-bowl meal. You can also serve it as a side dish; just prepare the recipe without the meat.
Joan discovered this recipe in the July 2007 issue of Southern Living. The recipe was submitted for publication by Shirley Wood of San Antonio, Texas.
MAKES 4 SERVINGS
PREP: 10 MIN., COOK: 10 MIN., CHILL: 25 MIN.
1 (19-oz.) package frozen cheese tortellini (Joan used Wegmans 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 Tbsp. chopped sweet onion
2 Tbsp. chopped fresh parsley
2 Tbsp. mayonnaise
1 Tbsp. red wine vinegar
1 tsp. herbes de Provence (1 tsp. dried Italian seasoning may be substituted.)
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.
Tuna Tortellini Salad: Substitute 1 (12-oz.) can albacore tuna, rinsed and drained well, for chicken. Prepare recipe as directed.