Well I’ve finally run out of photos from pre “losing the battery charger for the good camera” and am now up to the terrible point and shoot that makes all food look yellow or green! So you must forgive me for the terrible photo and let me assure you this dish is SOOOO good! Especially for a really friggin’ hot summer, such as the one we are currently in the midst of!
I found this recipe after doing a google search for “summer pasta salads”. Mike and I love a good pasta salad, and since this is the hottest summer in all time, I am making quite a lot of them! I particularly like this one as it has a lot of meat to it…as in substance not like, 8 kinds of animal product, so it is very satisfying even in a small portion.
Anyway, here is the recipe!
Chicken Tortellini Salad with Pesto Vinagrette
1 rotisserie chicken, shredded and picked free of bones and skin (about 4 cups of chicken)
1 9 oz package Buitoni fresh cheese tortellini
½ red onion, thinly sliced
1 pint cherry tomatoes, quartered
1 8 oz package white mushrooms, stems removed and thinly sliced
A few handfuls fresh baby spinach
Kosher salt and ground pepper
1/2 cup prepared pesto
2 Tbsp white wine vinegar
¼ – ½ cup extra virgin olive oil
In a large pot of boiling salted water, cook tortellini according to package directions. Drain and set aside. Let cool.
In a large bowl combine, chicken, red onion, cherry tomatoes, mushrooms and spinach. Season with salt and pepper.
In a separate bowl, combine pesto and white wine vinegar. Whisk in olive oil, until a thin consistency is achieved.
Add the tortellini to the chicken mixture. Stir well to combine. Add pesto vinaigrette. Serve at room temperature or cold.
Then please cross your fingers that somewhere in this house is the charger for my fancy nikon camera so I can stop using my ashton kutcher camera and making food unappetizing!!