Best Chicken Blt Tortellini Salad Recipes

GRILLED CHICKEN AND TORTELLINI SALAD

Grilled Chicken and Tortellini Salad image

Make and share this Grilled Chicken and Tortellini Salad recipe from Food.com.

Provided by Lvs2Cook

Categories Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 boneless skinless chicken breasts
1 (8 ounce) bottle Italian dressing
12 ounces fresh cheese tortellini or 12 ounces frozen cheese tortellini
1/2 cup mayonnaise
3 hard-boiled eggs, chopped
1/2 cup chopped sweet red pepper
12 sun-dried tomatoes, cut into slivers
salt and pepper

Steps:

Place chicken in a ziplock bag, pour entire bottle of Italian dressing over the chicken and marinate in the refrigerator overnight. Turn the bag several times.
Drain the chicken and discard marinade. Grill for 15 to 20 minutes or until chicken is thoroughly cooked and no pink remains. Remove from grill and cut into bite-size pieces.
While chicken is grilling, heat water and cook tortellini until tender but still firm ~ about 8 to 10 minutes. If using frozen, cook according to package directions.
Drain. Rinse with cold water and drain thoroughly.
In a large salad bowl, combine mayo, eggs, red pepper, tomatoes, salt and pepper, chicken, and tortellini and mix until well combined. Add additional mayo if necessary to reach desired consistency.

BLT PASTA SALAD

BLT Pasta Salad image

This is an easy but flavorful pasta salad that I'm always asked to bring to potlucks. With chunks of onion, tomato, and bacon, smothered in Ranch dressing, it is full of flavor! This salad tastes best if made several hours ahead of time.

Provided by Kristy Hopkins

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 3h25m

Yield 10

Number Of Ingredients 5

Ingredients

1 (16 ounce) package medium seashell pasta
1 pound sliced bacon
1 ½ cups light Ranch-style salad dressing
1 small onion, chopped
2 tomatoes, chopped

Steps:

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

Nutrition Facts : Calories 340.5 calories, Carbohydrate 38.2 g, Cholesterol 26.5 mg, Fat 15.5 g, Fiber 2.1 g, Protein 12.2 g, SaturatedFat 3 g, Sodium 711.2 mg, Sugar 4 g

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