Tortellini Chicken And Arugula Salad Recipes

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat. , Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with Parmesan cheese and toss.

Steps:

• Combine all ingredient in a large bowl. Refrigerate until ready to serve.

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain.
• Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt.
• Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto.

Steps:

• For the tortellini and tomato-arugula dressing: Cook the tortellini to al dente according to the package directions. Drain and let cool.
• In a food processor, add the arugula, Parmesan, sun-dried tomatoes, basil, walnuts, lemon juice and garlic and pulse until just combined. Slowly stream in the olive oil until the dressing has a nice rustic consistency, about 10 seconds. Season with salt and pepper.
• For the salad: In a large bowl, mix the tortellini with the dressing until the pasta is completely coated. Add in the olives and bell peppers and mix. Season with salt and pepper and garnish with basil and Parmesan.