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Overhead shot of a bowl of chicken and tortellini salad with fresh vegetables and herbs
Chicken and Tortellini Salad
Prep Time
15 mins
Cook Time
15 mins
Chilling Time
1 hr
Total Time
30 mins
 

A simple Mediterranean-inspired Chicken and Tortellini Salad is the recipe of the season! This crowd-pleasing dish is a great make-ahead dinner, an easy contribution to your next potluck, and a packable solution for picnics or travel.

Course: Lunch/Dinner
Cuisine: Italian
Keyword: chicken pasta salad, pasta salad
Servings: 8 cups
Calories: 260.6 kcal
Author: Blair
Ingredients
FOR THE DRESSING:
  • ¾ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 teaspoons minced fresh garlic
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
FOR THE SALAD:
  • 1 lb. boneless, skinless chicken breast tenderloins
  • 1 tablespoon extra virgin olive oil
  • 1 (9 or 10 ounce) package fresh three cheese tortellini pasta
  • 2 cups loosely packed baby spinach
  • 1 cup diced red onion
  • 1 cup halved grape or cherry tomatoes
  • 1 cup diced seedless cucumber
  • 1 (2.25 ounce) can sliced black olives, drained
  • ¼ cup crumbled feta cheese
  • ¼ cup loosely packed fresh basil leaves, chopped
Instructions
  1. Prepare the Vinaigrette: Combine all of the dressing ingredients in a large jar or measuring cup. Shake (or whisk) until completely combined. Set aside.

  2. Prepare the Chicken: Season chicken with salt and pepper on all sides, to taste. Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and allow the chicken to cook on one side, undisturbed, for at least 6-7 minutes. Flip, and cook the chicken for about 6-8 more minutes, or until it is nicely browned on both sides and cooked through.

  3. The chicken is cooked through when the internal temperature reaches 180 degrees F, or when juices run clear.
  4. When the chicken is cooked through, remove it from the skillet and place it on a cutting board to rest.
  5. Prepare the Tortellini: Cook the tortellini in a large saucepot according to package instructions. Drain.

  6. While the tortellini cooks, dice the chicken into bite-size pieces.
  7. Assemble the Salad: In a large bowl, gently combine diced chicken, cooked tortellini, spinach, onion, tomatoes, cucumbers, olives, and feta cheese. Pour about ¼ cup vinaigrette over the salad (or more, to taste). Reserve remaining vinaigrette.*

  8. Cover and refrigerate salad until ready to serve. You can prepare this dish up to 1 day in advance. Stir in the chopped fresh basil just before serving.
Recipe Notes

*I like to use the extra vinaigrette to "refresh" the salad if it has been sitting in the refrigerator for a few hours. As it sits, the pasta will absorb some of the dressing, so you may need to add more to the bowl just before serving.

Cooking for a Small Family? Cut all of the ingredients in half. Cooking instructions remain the same.

Nutrition Facts
Chicken and Tortellini Salad
Amount Per Serving (1 cup)
Calories 260.6 Calories from Fat 111
% Daily Value*
Fat 12.3g19%
Saturated Fat 2.4g15%
Cholesterol 46.8mg16%
Sodium 331.2mg14%
Carbohydrates 18.3g6%
Fiber 2.4g10%
Sugar 1g1%
Protein 19.6g39%
* Percent Daily Values are based on a 2000 calorie diet.