Summer Tortellini Salad

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.

 

Yield

Makes 4 servings