30-Minute Italian Tortellini Salad
Chilled pasta salad combining cheese tortellini with shredded rotisserie chicken, fresh diced zucchini, and a bright vinaigrette of olive oil, red wine vinegar, honey, and Italian seasoning. Cook tortellini slightly undercooked to maintain tender texture, then toss with cool ingredients for a fresh, protein-rich side or light meal.
Ingredients
- 20 oz prepared cheese tortellini
- 1 tablespoon honey
- ⅓ cup extra-virgin olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons red wine vinegar
- 2 cups cooked shredded chicken, such as rotisserie
- 2 medium zucchini, diced
Instructions
- 1
Cook tortellini in boiling water according to package directions, reducing cooking time by 2 minutes to prevent mushiness.
- 2
Drain and rinse the cooked tortellini with cold water until completely cooled.
- 3
Whisk together honey, extra-virgin olive oil, Italian seasoning, kosher salt, black pepper, and red wine vinegar in a large bowl.
- 4
Add cooled tortellini, diced zucchini, and shredded chicken to the bowl with dressing.
- 5
Toss all ingredients to combine.
- 6
Serve immediately.
Tips
Undercook tortellini by 2 minutes to preserve texture when chilled.
Cool tortellini completely before combining with other ingredients to prevent wilting.
Good to Know
Refrigerate in an airtight container for up to 2 days. Dressing may be absorbed by pasta over time.
Prepare all components separately; assemble just before serving to prevent tortellini from becoming mushy.
Serve chilled as a side dish or light main course.
Common Mistakes
Cook tortellini for full package time to avoid mushy texture when chilled.
Rinse tortellini thoroughly with cold water to stop cooking and remove excess starch.