Tortellini Pasta Salad

This colorful recipe features chicken, tortellini, broccoli, snow peas, Kalamata olives, and tomatoes. It can be made ahead and works great for a crowd. I have made tripled or quadrupled the recipe for 40 people.

Dressing:

3 tablespoons red wine vinegar

¾ teaspoon Dijon mustard

¾ teaspoon salt

¼ teaspoon pepper

2/3 cup extra virgin olive oil

½ teaspoon chopped dill weed

1 teaspoon basil

1 tablespoon chopped parsley

1 clove garlic, minced

1/8 teaspoon sugar

¼ teaspoon oregano

¼ cup sliced scallions

Salad:

3 cooked chicken breasts, torn or cut into chunks

1 ½ teaspoon grated Parmesan cheese

½ cup pitted Kalamata olives, cut in half if desired

1 cup broccoli florets

1 cup snow peas

½ pint cherry or grape tomatoes, halved

9-10 ounces spinach and cheese tortellini

¼ box fettucine (about 3 ounces)

Plain yogurt

Combine dressing ingredients.

Blanch broccoli and snow peas. Combine blanched vegetables, tomatoes, chicken, and olives in a large bowl. Add grated cheese and toss well. Chill.

Cook pasta according to package directions. Drain and add to salad. Toss, cover, and return to refrigerator for several hours.

Garnish with parsley and additional Parmesan cheese before serving.