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Fire Roasted Tomato Cheese Tortellini Salad with Chicken recipe

Fire Roasted Tomato Cheese Tortellini Salad with Chicken

A quick and easy chilled entree salad perfectto serve on a warm spring or summer’s day.

Recipe: Fire Roasted TomatoCheese Tortellini Salad with Chicken

1 (20-ounce) package BUITONI RefrigeratedMixed Cheese Tortellini, prepared according to package directions3 cups grilled, diced chicken breast meat1 (14-ounce) jar fire roasted salsa1 medium cucumber, cut into half moons2 tablespoons olive oilGround black pepper

  • Combine pasta, chicken, salsa, cucumberand oil in large serving bowl; toss gently. Season with groundblack pepper. Cover; refrigerate for 1 hour.

    Makes 10 servings.

    Nutritional Information Per Serving (1/10of recipe): Calories: 240 Calories from Fat: 70 Total Fat: 8g Saturated Fat: 2.5 g Cholesterol: 50 mg Sodium: 440 mg Carbohydrates:24 g Dietary Fiber: 2 g Sugars: 3 g Protein: 18 g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    baked tomato dish

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  • Comments

    1 Comment


    I grow lots of cherry and roma tomatoes in my garden each summer, and oven roast many of them as they ripen. I store them in quart bags in the freezer and use them for salads and with cream cheese on crackers for a snack all winter long. I have had success with sprinkling them lightly with garlic powder, dried oregano and basil before roasting too. I ve also partially dried them in my dehydrator and stored them in freezer bags to be used the same way as the oven roasted ones. Either method results in delicious tomatoes that are also good eaten plain for a snack. The vinaigrette calls for dried oregano but could one substitute fresh? If so, how much do you recommend? I know that fresh can be very pungent. Thanks, can t wait to try this recipe at the beach!

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