This chicken bruschetta tortellini pasta salad combines seared chicken breast, cheese tortellini, fresh Roma tomatoes, and basil in a sweet-tangy balsamic vinaigrette, finished with crumbled herbed spreadable cheese for creamy richness.
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In a bowl, toss the thinly sliced chicken breasts with olive oil, garlic powder, 1 tsp Italian seasoning, salt, and pepper until evenly coated.
Sear the chicken in a hot pan for a few minutes per side, until golden brown and cooked through. Remove from the pan and set aside to cool.
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain and set aside.
Prepare the vegetables: halve the Roma tomatoes, remove the cores and seeds, and dice into small pieces. Thinly slice the shallots. Roll the basil leaves together and thinly slice.
In a jar or small bowl, prepare the dressing by combining the extra virgin olive oil, balsamic vinegar, honey, minced garlic, onion powder, and 1 tsp Italian seasoning. Season with salt and pepper, then shake or whisk to combine.
Once the chicken has cooled, dice it into small, bite-sized pieces.
In a large serving bowl, combine the cooked tortellini, diced tomatoes, diced chicken, sliced shallots, and chopped basil.
Crumble the herbed spreadable cheese over the salad ingredients.
Pour the balsamic dressing over the salad and toss gently until everything is well-coated.
Serve immediately or chill before serving. Enjoy!
Written automatically by CookOS, not by the creator.
Refrigerate in an airtight container up to 4 days; dress salad just before serving or store dressing separately and add when ready to eat.
Written automatically by CookOS, not by the creator.
Yes. Prepare all components separately, then combine and dress up to 4 hours before serving. The salad holds well chilled and flavors meld over time.
Sear thinly sliced breasts for a few minutes per side until golden brown and the meat is opaque throughout with no pink inside.
Yes. Use fresh mozzarella torn into small pieces, crumbled goat cheese, or ricotta as alternatives with similar creamy results.
Substitute 2 teaspoons dried basil or Italian seasoning blend, though fresh basil delivers the best bruschetta-style flavor.
This recipe yields approximately 6-8 servings as a main course or 8-10 as a side dish.
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