Layered Tortellini Pesto Chicken Salad

Loads of flavor in seven lovely layers!

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Servings 8

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( 56 ) Ratings

56 Ratings

5 Stars 19%

4 Stars 10%

3 Stars 13%

2 Stars 29%

1 Stars

Member Reviews ( 12 )

b4f8ade7-0399-4ba9-a985-2286624bfb4e

ingredients 10
Prep Time 40 min
Total Time 2 hr 40 min

Ingredients

1: package (9 oz) refrigerated cheese-filled tortellini

1: cup Green Giant® frozen sweet peas (from 1-lb bag)

5: cups torn romaine lettuce

1 1/2: cups julienne (matchstick-cut) carrots

2: cups chopped or strips grilled chicken

1: medium red bell pepper, cut into strips

1/2: cup reduced-fat mayonnaise or salad dressing

1/2: cup basil pesto

1/4: cup buttermilk

2: tablespoons chopped fresh parsley or basil leaves

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Directions

1 Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.
2 In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
3 In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.

EXPERT TIPS

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Expert Tips

Look for matchstick-cut carrots already cut and packaged in the produce section of the supermarket.

Omit the chicken for a meatless salad.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 440mg; 440%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 3g 3% Sugars 5g 5% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 140%;
Vitamin C: 60%;
Calcium: 15%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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landfair

report Posted Jul. 27, 2012 12:57 PM

I made this salad last year for an office function we have annually: "Matter Day". When the date was announced for this year, the #2 request behind the red tomatoes, was this salad. I double the recipe and serve in in a huge 40 cup punch bowl. We served 30 with leftovers to take home. A great hit for summer time gatherings. Easy, and taste wonderful with or without the chicken. BLandlock

Carol Jackson

report Posted Aug. 10, 2011 12:57 PM

This is a wonderful take on the age-old seven layer salad.I substituted lite ranch dressing for the mayo and buttermilk. I didn't want to buy a QT of buttermilk for 1/4 cup. I had never thought of mixing ranch and pesto and it was a great combo. The peas do not need to be cooked as suggested. Just add them from the bag. I agree with others in not understanding the low rating. I will bring it to a family reunion potluck.

blueyedtxn23

report Posted Aug. 9, 2011 11:34 AM

Excellent! So easy to make and very filling. The pesto dressing is very flavorful. We're having this again this evening and I'm going to add pine nuts into the salad to give it an extra flair (not that it needs it).

missy3699

report Posted Aug. 8, 2011 2:50 PM

Great recipe. Everyone at my family get together loved the salad. MY sister asked for the recipe, served it the following week at a get together at her house and has claimed it as her new party staple.

cpenny

report Posted Jul. 31, 2011 12:26 PM

Grest recipe. I will make again. But next time I'll cut the red peppers in bite size pieces.