Greek Tortellini Pasta Salad with Chicken

Greek Tortellini Pasta Salad2

 

Some of the best memories are made in flip flops … while eating this dish.

Summer’s back.  Time to make Greek tortellini pasta salad.  Here’s my update on the classic Greek salad. I mixed it up by adding cheese tortellini, shredded chicken, and a couple other tid bits.  I’ve always got cheese tortellini on hand for simple weeknight suppers.  Always a crowd (or, just me) pleaser.

I toss the cheese tortellini with chicken breasts (use a rotisserie chicken as a huge time saver), cherry tomatoes, cucumbers, red onion, artichoke hearts, chickpeas, kalamata olives, feta cheese, and parsley. On the side, I’ll put together a simple homemade Greek salad dressing.  Give it all a toss, and ,dinner is served.  Leftovers keep well in the refrigerator for a couple of days.  Lunch, a simple after workout snack, or even breakfast.  (Yes, I’ve been known to eat leftover pasta salad for breakfast before work. No shame!)

This also works wonderfully for picnics, potlucks, bbqs, or a weeknight meal.  Perfect for summer.  Bright and easy. Just like my favorite pair of flip flops.

Greek Tortellini Pasta Salad1Greek Tortellini Pasta Salad3

 

Ingredients:

  • 20 oz cheese tortellini
  • 1 lb boneless skinless chicken breasts (about 2 large breasts), or 1 rotisserie chicken
  • 1 1/2 cups cherry tomatoes, halved
  • 1 1/2 cups cucumber (about 1/2 of a hothouse cucumber), peeled, seeds removed and diced
  • 1/2 red onion, thinly sliced
  • 14 oz can artichoke hearts packed in water, drained and chopped
  • 14 oz can chickpeas, drained and rinsed
  • 1 cup kalamata olives, halved
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp dried oregano
  • 5 oz block feta cheese, crumbled (I prefer feta packed in brine)
  • 1/2 cup fresh parsley, chopped

Directions:

  1. Pre-heat oven to 350 degrees F.  Season chicken breasts with salt and freshly cracked black pepper.  Cook for 35 minutes or until internal temperature reaches 165 degrees F.  Set aside until cool enough to handle and cut into bite sized pieces.  Alternatively, dice 3 cups of rotisserie chicken.
  2. Bring a large pot of salted water to a boil.  Cook tortellini in boiling water for 5-7 minutes, or according to package directions.  Drain and rinse under cold water until cool.  Set aside and reserve.
  3. Combine cooled tortellini, shredded chicken, cherry tomatoes, cucumbers, red onion, artichoke hearts, chickpeas and kalamata olives in a large bowl.
  4. Make dressing by combining olive oil, red wine vinegar, garlic, salt, freshly cracked black pepper, and dried oregano.  Mix well.
  5. Toss salad with the dressing.  Start by adding half of the dressing and add more to suit your taste.
  6. Add feta cheese and fresh parsley.  Toss well and serve.

Note: Salad can be served right away but is best cooled in the refrigerator for a few hours.  Salad will keep well for 3 days in the refrigerator.

Greek Tortellini Pasta Salad4

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