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Layered Tortellini Pesto Chicken Salad
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Prep Time:
40 minutes
Total Time:
2 hours 40 minutes
Flavorful seven-layer delight!
Ingredients:
  • 1 package (9 oz) refrigerated cheese-filled tortellini
  • 1 cup 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
Instructions:
  • Prepare tortellini as instructed on the package, remembering to toss in peas for the final 4 minutes of cooking. Drain and rinse with cold water, then gently pat dry with paper towels to remove excess moisture.
  • In a clear bowl, create layers starting with lettuce, then carrots, chicken, peas, tortellini, and bell pepper.
  • Combine mayonnaise, pesto, and buttermilk in a small bowl. Spread the mixture over the peppers and sprinkle with parsley. Refrigerate for at least 2 hours or overnight until chilled. Stir before serving.

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