Let’s put a spring in your step and take a load off! Let’s find a way to make the lightest of dishes into the tastiest! That’s the spirit of Light Chicken Tortellini Salad! This remarkably quick and simple dish takes the cheesy stuffed pasta and the shreds of savory chicken and mixes them in an especially tangy but low-calorie dressing! A sprinkling of nutty pecans and a mix of fresh garden veggies ensures you get the satisfaction and nourishment you need to stay both engaged and feeling full! Light Chicken Tortellini Salad keeps the pounds off but the joy on!
Ingredients
- 1/4 cup white balsamic vinegar
- 1/8 teaspoon black pepper
- 3/4 teaspoon kosher salt, divided
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh basil, chopped
- 2 (9-ounce) packages refrigerated cheese-filled tortellini, cooked
- 2 cups rotisserie chicken, cooked and shredded
- 1 cup cherry tomatoes, halved
- 1/2 cup black-eyed peas, drained and rinsed
- 1/2 cup fresh corn kernels
- 1 cup baby arugula
- 3 tablespoons toasted pecans, chopped
Directions
Step 1 –Whisk the balsamic vinegar, the pepper, and 1/2 teaspoon of the kosher salt together in a small bowl until combined.
Step 2 –Gradually add the olive oil to the vinegar mixture in a slow, steady stream and whisk constantly until it is smooth.
Step 3 –Stir the basil into the dressing mixture and set aside.
Step 4 –Gently toss the cooked tortellini, the chicken, the tomatoes, the peas, the corn, and the remaining kosher salt in a large bowl.
Step 5 –Gently stir the basil vinaigrette into the pasta mixture and fold in the arugula.
Step 6 –Sprinkle the salad with the pecans and serve.