Tortellini Salad is a flavorful, easy dish that tastes like you spent hours in the kitchen—even though it comes together quickly. This crowd-pleasing salad pairs tender tortellini with grilled chicken, tangy feta, sun-dried tomatoes, artichoke hearts and a bright balsamic-garlic dressing.
If you enjoy versatile pasta recipes, consider other tortellini favorites like baked tortellini casserole or a comforting tortellini soup for chilly nights.
This recipe is a keeper—pin it and make it again and again. It’s great for weeknight dinners, potlucks, or a simple weekend lunch.
Watch the video and learn how to make Tortellini Salad
This salad balances savory grilled chicken, tender cheese tortellini, crisp red onion, tangy feta and a balsamic vinaigrette. All ingredients are easy to find at your local grocery store. The flavors meld beautifully when combined.
Tortellini Salad ingredients
You will need:
- 4 oz tortellini (cooked)
- 4 oz grilled chicken, sliced
- 2 artichoke hearts, sliced
- 1 oz fresh spinach or other salad greens
- 12 sun-dried tomatoes, softened and chopped
- 2 oz feta cheese
- Red onion, thinly sliced
For the dressing:
- 2 cloves garlic, chopped
- 1 tsp dried oregano
- 1 tbsp tomato paste
- 6 tbsp balsamic vinegar
- 1/2 cup top-quality olive oil
Substitutions or additions (tips)
Customize this salad to suit your taste. Ideas:
- Use bottled Italian dressing instead of the homemade dressing for convenience.
- Swap fresh basil for dried oregano for brighter herbal notes.
- Replace feta with grated Parmesan for a different tang.
- Use halved cherry tomatoes in place of sun-dried tomatoes for juicier bites.
- Add fresh mozzarella balls for a creamier texture.
How to make
- Puree the dressing ingredients in a blender or food processor. With the machine running, slowly drizzle in the olive oil until the dressing is emulsified. Taste and season with salt and pepper as needed.
- Cook the tortellini according to package directions. Drain and rinse under cold water to stop cooking, then set aside. Grill or pan-sear the chicken and slice it into strips.
- In a large bowl, combine the cooked tortellini, grilled chicken, artichoke hearts, spinach, sun-dried tomatoes, feta and red onion.
- Gently toss the ingredients to mix them evenly.
- Pour the dressing over the salad and toss again to coat. There will likely be extra dressing—store leftovers in a covered container in the refrigerator for another use.
- Serve immediately, portioned in bowls or on plates, and enjoy the compliments.
Serving and storage
Pasta salads often taste better after resting, as the dressing has time to mingle with the other ingredients. Because spinach can wilt, consider adding the spinach just before serving if you plan to make the salad ahead of time.
Tortellini Salad
Print Recipe
Equipment
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Food Processor or Blender
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Bowl
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Measuring spoons
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Measuring Cup
Ingredients
- 4 oz tortellini cooked
- 4 oz grilled chicken
- 2 artichoke hearts sliced and drained
- 1 oz fresh spinach or other greens
- 12 sun-dried tomatoes softened in warm water 20 mins. then chopped
- 2 oz. feta cheese
- 3 slices red onion
Dressing
- 2 cloves garlic chopped
- 1 tsp dried oregano
- 1 Tbls. tomato paste
- 6 Tbls. balsamic vinegar
- 1/2 cup olive oil top quality
Instructions
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Puree dressing ingredients in a blender or food processor, then slowly add olive oil while blending until emulsified.
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Toss the dressing with the salad ingredients. This recipe makes more dressing than the salad needs; refrigerate leftovers in a covered container.
Nutrition
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