Tortellini Salad with Chicken

    Tortellini Salad with Chicken

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    Cheese filled tortellini and strips of chicken combined with capsicum, onion, olive, feta cheese and walnuts makes a great salad to serve at your next gathering.

    Serves: 6 

    • 450g cheese-filled tortellini
    • 1 green capsicum, thinly sliced
    • 1 red capsicum, julienned
    • 1 small red onion, julienned
    • 1/2 cup sliced black olives
    • 1/2 cup crumbled feta cheese
    • 1 boneless chicken breast half, cooked and sliced into thin strips
    • 1/4 cup olive oil
    • 2 teaspoons grated lemon zest, minced
    • 1/4 cup lemon juice
    • 2 tablespoons ground walnuts
    • 1 tablespoon honey

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Cook tortellini in a large saucepan of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled.
    2. Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts and honey. Refrigerate until chilled.
    3. In a salad bowl, combine tortellini, capsicum, red onion, olives and chicken. Add lemon dressing and feta cheese, toss then serve.
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    Reviews in English (98)


    Just average. It would be better to use mini tortellini (my guests were cutting their tortellini's in half before eating them). I added 1 minced garlic clove and 1 tsp. oregano due to previous comments that the recipe was bland, and I did increase the amount of the dressing. O.k., but I won't make it again.  -  25 Apr 2001  (Review from Allrecipes USA and Canada)


    I made this recipe for a Super Bowl party. Everyone loved it and I plan on making it again. I used a flavored feta cheese from the supermarket which gave the salad a little extra flavor. I am adding this recipe to my collection. Thanks!  -  21 Feb 2004  (Review from Allrecipes USA and Canada)


    This was a very tasty pasta salad---great for a warm summer day! I doubled the chicken for my husband's sake and marinated it first in lemon juice, olive oil, garlic, and fresh chopped oregano before baking it. Because I don't love olives, I used a small can (2.25 oz), which seemed to be plenty. Also, I substituted a yellow bell pepper for a green one; they seem less bitter to me. Don't forget to add salt and pepper to the marinade!  -  30 Apr 2004  (Review from Allrecipes USA and Canada)

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