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Chicken Pesto Tortellini Salad

A quick summer meal, perfect for picnics!!
Course: Salad
Cuisine: Italian
Servings: 6

Ingredients

  • 1 (20 oz.) pkg. cheese tortellini fresh or frozen
  • 1/2 c. mayonnaise
  • 3/4 c. plain yogurt
  • 1 (9 oz.) pkg. basil pesto
  • 3 T. buttermilk
  • 1 T. lemon juice
  • 1/3 c. grated Parmesan cheese
  • 2 c. frozen baby peas
  • 3 c. chicken breast cooked and cubed
  • 1 pint cherry tomatoes
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped

Instructions

  • Bring a large pot of water to a boil. Add tortellini and cook according to package directions, about 3 to 4 minutes, until tender. Meanwhile, place peas in colander. Drain tortellini over peas to thaw, set aside.
  • In large bowl, combine mayonnaise, yogurt, pesto, buttermilk, lemon juice, and Parmesan cheese, mix well. Add tortellini and peas, mix gently.
  • Stir in remaining ingredients and stir gently to coat. Cover and chill for 3 to 4 hours to blend flavors. Garnish with toasted pine nuts, if desired.