This dish can be served as an appetizer or main course. It reminds me of the tortellini salad served at my wedding reception.
Try serving it for Easter or a summer picnic. It pairs remarkably well with a unoaked Chardonnay or a crisp Chablis.
My husband and I discovered this unoaked Mer Soleil Silver Chardonnay from the same family that produces Caymus Cabernet. The bottle is pretty cool too. It’s made of ceramic.
Chicken-and-Tortellini Salad
Serves 12 to 15 appetizer servings
Ingredients
2 (9 oz.) packages refrigerated cheese-filled tortellini
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 cup fresh lemon juice
2 garlic cloves
1 tsp Worcestershire sauce
2 cups cooked chicken, chopped
1 cup frozen peas, thawed
1/2 cup thinly sliced green onions
1/2 cup chopped Italian parsley
Salt and pepper to taste
Directions:
- Prepare tortellini according to package directions.
-
Process olive oil, cheese, garlic, lemon juice and Worcestershire in a blender until smooth. Toss olive oil mixture with tortellini, chicken, parsley, green onions and peas. Add salt and pepper to taste.
Enjoy!
Home Is Where The Haggis Is 