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This Balsamic Chicken Tortellini Salad brings together tender chicken, cheese tortellini, fresh veggies and a punchy homemade balsamic dressing for a satisfying meal. Whether served warm for dinner or cold as a make-ahead lunch, it delivers big Italian flavor with everyday ingredients.
I first made this for a friend’s summer picnic and everyone asked for the recipe. Now I crave it all year long whether or not asparagus is in season.
Ingredients
- Chicken breasts: Choose organic if possible for best flavor and tenderness
- Olive oil: Brings depth and helps brown the chicken
- Italian dressing: Adds punch and herby tang select a quality one you enjoy eating on salad
- Balsamic vinegar: Key for sweet tartness look for a syrupy aged style for more flavor
- Honey: Balances the acidity of vinegar and brings light sweetness
- Crushed red chili pepper flakes: For gentle heat adjust to your taste
- Salt: Essential for flavoring both chicken and veggies
- Asparagus: Crisp bright and super healthy pick stalks that are firm and vibrant green
- Shredded carrots: Adds color crunch and a touch of sweetness
- Grape tomatoes: Juicy and sweet look for firm and glossy tomatoes
- Cheese tortellini: Brings hearty comfort aim for fresh or high quality packaged tortellini for texture
- Fresh minced basil: Offers a fragrant finishing touch grown at home or choose perky leaves from the store
Step-by-Step Instructions
- Make the tortellini:
- Cook the tortellini following package instructions then drain and set aside in a large bowl. The pasta will absorb additional sauce so do not overcook.
- Mix the dressing:
- Combine Italian dressing balsamic vinegar honey and red pepper flakes in a small bowl or shake them together in a jar until fully blended. This creates a bold sweet vinaigrette.
- Cook the chicken:
- Heat olive oil in a large frying pan over medium high heat. Add sliced chicken breasts season with salt and cover. Cook two to three minutes per side until golden and cooked through. Proper browning here brings out flavor.
- Flavor the chicken:
- Pour in a quarter cup of the vinaigrette and bring to a boil. Simmer for a minute turn the chicken to coat all sides with sauce. Transfer chicken to the bowl with tortellini so it stays juicy.
- Sauté the vegetables:
- In the same pan add chopped asparagus. Cook about three minutes stirring often so it stays brightly colored and crisp. Add carrots and continue cooking until both veggies are tender but still slightly crunchy. This preserves texture.
- Combine and finish:
- Move the cooked vegetables and grape tomatoes to the bowl with chicken and pasta. Pour on the remaining dressing. Simmer for a minute or two to thicken if desired gently tossing so everything is coated. Garnish with fresh basil and enjoy immediately or chill for later.
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My favorite part of this salad has always been the asparagus. Growing up my mother would only buy it in spring and it always felt like a celebration. Now tossing it with balsamic dressing brings those memories back every single time.
Storage Tips
Transfer leftovers to airtight containers and refrigerate for up to four or five days. If the salad absorbs too much sauce during storage just add a splash of olive oil or balsamic before serving. This salad travels well which makes it perfect for lunches at work or picnics in the park.
Ingredient Substitutions
Try switching out the chicken breast for rotisserie chicken or even grilled shrimp for a twist. Any crisp vegetable like snap peas or blanched green beans can step in for asparagus if needed. If you do not have honey swap for maple syrup or a dash of brown sugar.
Serving Suggestions
This makes a full meal on its own but I love pairing it with crusty bread and a green salad at dinner parties. For picnics keep it chilled with ice packs and serve with lemon wedges for a burst of freshness. It also works as a hearty side at summer barbecues.
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A Bit About Its Roots
Balsamic vinegar comes from Modena Italy and adds authentic depth to countless Italian recipes. Using cheese tortellini nods to the stuffed pastas of the Emilia Romagna and Lombardy regions. This is not a traditional Italian dish but it brings together ingredients loved throughout Italy.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, you can substitute tortellini with another stuffed pasta or even penne or rotini, though flavors may vary.
- → Should the salad be served warm or cold?
This pasta is delicious served either fresh and warm or chilled, making it great for leftovers and meal prep.
- → How long will leftovers keep in the fridge?
Store portions in sealed containers and refrigerate for up to four or five days for easy lunches or quick dinners.
- → Can I add more vegetables?
Absolutely! Bell peppers, zucchini, or spinach also complement the flavors and add nutrition and color.
- → What protein alternatives work well?
Cooked shrimp or sliced turkey breast can be used for variety, or omit meat for a vegetarian version.
- → Is fresh basil necessary?
Fresh basil brings extra aroma and flavor, but it can be omitted or swapped with parsley if needed.