Balsamic Chicken Tortellini Salad

This Balsamic Chicken Tortellini Salad is the kind of meal I turn to when I want something light yet filling with bold Italian flavors and a fresh twist. It is perfect for busy nights when you want something substantial but not heavy and it is just as good hot or cold for picnics or quick lunches.

I started making this salad when I wanted something beyond a typical pasta dish to share at family potlucks Now it is my go to recipe for summer gatherings and late night meal prep It always disappears fast

Ingredients

• Chicken breasts sliced: These provide lean protein For best results look for chicken that is firm pale pink and free of excess moisture
• Olive oil: Helps sear the chicken and adds a rich flavor Choose extra virgin olive oil with a greenish hue and a fresh grassy scent
• Italian dressing: Adds zing and a herby background Use one without added sugar and check for fresh smelling herbs
• Balsamic vinegar: Brings deep tangy sweetness Always use real balsamic not just colored vinegar Read the label for Modena as the region of origin for genuine flavor
• Honey: Balances the acidity and adds shine Use local honey if possible for best flavor and texture
• Crushed red chili pepper flakes: Brings a gentle heat Check that the flakes are bright red with no faded or brownish bits
• Salt: Draws out flavors Use fine sea salt for even seasoning
• Asparagus: Adds crunch and earthiness Select firm bright green stalks Free of wrinkles and soft tips
• Shredded carrots: A touch of natural sweetness and color Pick ones that are crisp and bright orange
• Grape tomatoes: Juicy pops of freshness Choose ones with smooth taut skins and no wrinkles
• Cheese tortellini: The heart of the salad Go for a variety with a firm shape and fresh cheese aroma Cook just until tender and do not overboil
• Fresh minced basil: Gives an optional but incredible herbal finish Use only vibrant green leaves and chop just before using

Step-by-Step Instructions

Cook the Tortellini:

Start by boiling the cheese tortellini in salted water following the package directions Drain thoroughly and transfer to a large mixing bowl This will keep the pasta from overcooking and sticking together

Make the Dressing:

In a small bowl or a jar with a tight lid combine the Italian dressing balsamic vinegar honey and red chili flakes Whisk or shake until thoroughly mixed and set aside This brings together all the bright sweet and tangy notes the salad needs

Cook the Chicken:

In a large frying pan heat the olive oil over medium high Once hot add the sliced chicken Season the pieces with salt Cover and cook each side for around three minutes or until the chicken is browned with just clear juices emerging This step helps the meat stay juicy

Sauce the Chicken:

Pour about a quarter cup of the dressing mixture over the chicken Turn the heat to bring it all to a gentle boil and let the sauce bubble for a minute turning the chicken so every piece gets glossy and sticky with the sauce

Sauté the Vegetables:

After you remove the chicken add the chopped asparagus to the same pan Let it cook about three minutes stirring so nothing burns Then add shredded carrots and continue cooking until the veggies are tender yet still slightly crisp

Combine and Toss:

Add the cooked vegetables and grape tomatoes into the large bowl with the tortellini and chicken Pour the rest of the dressing into the pan just for a minute until it thickens then add to the bowl Toss everything together gently The warmth of the pasta and veggies helps soak up all those flavors Finish with a generous sprinkle of fresh basil

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I adore how the balsamic vinegar brings together every component with a deep tang It slices right through the richness of cheese tortellini and chicken making every bite balanced and satisfying My daughter loves helping toss the salad and always sneaks extra grape tomatoes

Storage Tips

This salad keeps beautifully in the fridge for up to four to five days Store it tightly covered I like dividing it into individual containers so quick lunches are ready for the entire week If the pasta absorbs too much dressing over time add a splash of olive oil or fresh Italian dressing before serving

Ingredient Substitutions

You can swap out the chicken for rotisserie or pre cooked turkey Try spinach or arugula instead of asparagus or add blanched green beans If you want a spicy kick use extra chili flakes Try using sun dried tomatoes instead of grape tomatoes for a more intense flavor burst

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Serving Suggestions

I love serving this with a big leafy green salad and some crusty Italian bread It is filling enough on its own but goes really well with grilled veggies on the side For parties I put it in a big bowl with extra basil and let everyone help themselves

Cultural Notes

This salad draws on classic Italian ingredients with an American twist by using tortellini as the base Balsamic vinegar gives it the unmistakable flavor of Modena and the sweet savory dressing pairs perfectly with rich cheeses and lean meats It is a true fusion of comfort and freshness

Frequently Asked Questions

→ Can this dish be served cold?

Absolutely! It tastes great both warm and straight from the refrigerator. Simply store leftovers and enjoy when ready.

→ What type of tortellini works best?

Cheese tortellini is recommended, but you can experiment with spinach or other filled varieties based on preference.

→ How long will leftovers last in the fridge?

Portion and store in sealed containers for 4-5 days. The flavors deepen as they sit, making for great make-ahead meals.

→ Can I substitute the vegetables?

Asparagus and carrots are suggested for crunch, but snap peas, zucchini, or bell peppers also work well in this dish.

→ What dressing alternatives can be used?

Balsamic vinegar with honey provides a sweet-tangy kick but can be swapped with red wine vinegar or a lemon-based dressing for a different profile.