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Layered Tortellini Pesto Chicken Salad

Layered Tortellini Pesto Chicken Salad

Loads of flavor in seven lovely layers!


  • 1 (9 ounce) package refrigerated cheese-filled tortellini
  • 1 cup Green Giantâ„¢ frozen sweet peas (from 1-pound bag)
  • 5 cups torn romaine lettuce
  • 1 1/2 cups julienne (matchstick-cut) carrots
  • 2 cups chopped or strips grilled chicken
  • 1 medium red bell pepper, cut into strips
  • 1/2 cup reduced-fat mayonnaise or salad dressing
  • 1/2 cup basil pesto
  • 1/4 cup buttermilk
  • 2 tablespoons chopped fresh parsley or basil leaves


  1. Cook tortellini as directed on package, adding peas during last 4 minutes of cook time.
  2. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.
  3. In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini and bell pepper.
  4. In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley.
  5. Cover and refrigerate at least 2 hours until chilled or overnight.
  6. Stir just before serving.

Prep Time 40 min | Total Time 2 hr 40 min | Servings 8

Look for matchstick-cut carrots already cut and packaged in the produce section of the supermarket.

Omit the chicken for a meatless salad.

Nutrition Information Serving Size: 1 Serving Calories330 (Calories from Fat160),

% Daily Value Total Fat 18g 18% (Saturated Fat 4g, 4% Trans Fat 0g 0% ), Cholesterol 50mg 50%; Sodium 440mg 440%; Total Carbohydrate 24g 24% (Dietary Fiber 3g 3% Sugars 5g 5%), Protein 17g 17%

% Daily Value*: Vitamin A 140%; Vitamin C 60%; Calcium 15%; Iron 10%

Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.


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