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This balsamic chicken tortellini salad combines the richness of cheese-filled pasta with protein-packed chicken and fresh vegetables, all tossed in a tangy-sweet balsamic dressing. It's my go-to recipe when I need a complete meal that satisfies the whole family without hours in the kitchen.
I created this recipe during a busy sports season when we needed something substantial yet quick between practices. My teenage son, who typically avoids vegetables, cleans his plate every time I serve this colorful dish.
Ingredients
- Cheese tortellini: Packages that deliver pillowy pockets of flavor without any fuss
- Chicken breasts: Provide lean protein that soaks up the marinade beautifully
- Balsamic vinegar: Creates that distinctive sweet tanginess that elevates the entire dish
- Honey: Balances the acidity and helps the sauce caramelize slightly
- Italian dressing: Acts as a flavor shortcut with herbs and spices already perfectly balanced
- Asparagus: Adds a fresh spring flavor that pairs wonderfully with balsamic
- Grape tomatoes: Burst with sweetness when you bite into them
- Shredded carrots: Bring color and subtle sweetness without overwhelming
- Red pepper flakes: Add just enough heat to wake up your taste buds
- Fresh basil: Brings a fragrant finishing touch that makes everything taste garden-fresh
Step-by-Step Instructions
- Prepare the pasta:
- Cook the tortellini according to package directions until just tender. Be careful not to overcook as the pasta will continue softening slightly when tossed with the warm sauce. Drain well and place in a large serving bowl with room for all other ingredients.
- Mix the dressing:
- Combine Italian dressing, balsamic vinegar, honey, and red pepper flakes in a small bowl. Whisk thoroughly until the honey is fully incorporated and the mixture looks uniform. This can also be done in a jar with a tight lid by shaking vigorously for about 30 seconds.
- Cook the chicken:
- Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the sliced chicken breasts in a single layer, season with salt and pepper, and cover with a lid. Cook for 2-3 minutes until golden brown, then flip each piece and cook another 2-3 minutes until cooked through and no pink remains.
- Glaze the chicken:
- Pour about a quarter of your prepared dressing over the chicken in the pan. Allow it to come to a quick boil, then reduce to a simmer. Turn the chicken pieces to coat them evenly in the glaze as it thickens slightly, about 1 minute. Transfer the glazed chicken to the bowl with the tortellini.
- Cook the vegetables:
- Using the same pan with the remaining glaze, add the chopped asparagus and cook for 3 minutes, stirring occasionally. The asparagus should turn bright green but remain crisp. Add the shredded carrots and cook for just 1-2 minutes more until slightly softened but still crunchy.
- Assemble the salad:
- Add the cooked vegetables and sliced grape tomatoes to the bowl with tortellini and chicken. Pour the remaining dressing into the empty pan and let it simmer for 1-2 minutes until slightly thickened. Pour this over the salad and gently toss everything together until evenly coated. Sprinkle with fresh basil if desired.
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My absolute favorite part of this recipe is how the balsamic sauce creates this amazing glaze on both the chicken and vegetables. My grandmother always said food should be as beautiful as it is delicious, and this colorful dish would have made her proud.
Make Ahead Options
This salad actually improves when made a few hours ahead, allowing the flavors to meld together. If preparing in advance, consider cooking the tortellini just slightly less than the package directs, as it will continue to absorb dressing over time. The salad keeps well refrigerated for up to three days, though the vegetables will soften somewhat after the first day.
Perfect Pairings
Serve this tortellini salad with crusty garlic bread to soak up the delicious sauce. For a lighter meal, pair it with a simple green salad dressed with lemon and olive oil to complement the balsamic flavors. A crisp white wine like Pinot Grigio or a light red like Chianti makes an excellent beverage accompaniment.
Seasonal Adaptations
While asparagus gives this dish a spring feel, you can easily adapt it year-round. In summer, substitute zucchini and yellow squash. Fall calls for butternut squash cubes and kale. Winter versions work beautifully with Brussels sprouts and dried cranberries. The versatile balsamic dressing complements virtually any vegetable combination.
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This dish effortlessly merges flavor, nutrition, and beauty into one bowl makes me return to it again and again.
Frequently Asked Questions
- → How do I properly cook the chicken for this dish?
Slice the chicken breasts and season with salt and pepper. Cook them in olive oil over medium-high heat for 2-3 minutes on each side until browned and cooked through. Coat with a bit of the balsamic sauce and simmer to enhance flavor.
- → Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well. Just cook it according to the package instructions, drain, and use as directed in the dish.
- → How can I ensure the vegetables remain tender-crisp?
Cook the asparagus and carrots for a few minutes, stirring occasionally. Remove them from the heat while they’re still slightly crunchy to maintain texture.
- → Do I need to use fresh basil for garnish?
Fresh basil is optional but highly recommended. It adds a bright, aromatic element to the dish. If unavailable, substitute with parsley or omit altogether.
- → What can I use as a substitute for balsamic vinegar?
If you don’t have balsamic vinegar, you can mix red wine vinegar with a bit of honey or molasses as an alternative. This will mimic the sweet and tangy flavor of balsamic.