Summer Tortellini Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Chill: 25 minutes
Yield: Makes 4 servings

Ingredients

• 1  (19-oz.) package frozen 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  tablespoons  chopped sweet onion
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons  mayonnaise
• 1  tablespoon  red wine vinegar
• 1  teaspoon  herbes de Provence*
• 1/4  cup  canola oil
• Salt to taste
• Garnish: fresh parsley sprigs

Preparation

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.

*1 tsp. dried Italian seasoning may be substituted.

Note: For testing purposes only, we used Rosetto Cheese Tortellini.

Tuna Tortellini Salad: Substitute 1 (12-oz.) can albacore tuna, rinsed and drained well, for chicken. Prepare recipe as directed.