Spring Tortellini Salad
Show up at your next family get-together or church potluck with this Spring Tortellini Salad and everyone will have plenty to smile about. A variety of colorful spring veggies and plenty of chicken makes this layered salad look just as good as it tastes! (Don't be surprised if you're asked to bring this one along to the next event!)
1 (9-ounce) package refrigerated spinach cheese tortellini
1 cup frozen peas
4 cups chopped romaine lettuce
1 red bell pepper, cut into 1/2-inch chunks
2 cups diced cooked chicken breast
1 cup shredded carrot
1/4 cup finely chopped red onion
1/2 cup prepared pesto
1/3 cup buttermilk
Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking; drain and set aside.
Meanwhile, in a large glass bowl, layer lettuce, bell pepper, chicken, carrot, onion, and tortellini and peas.
In a small bowl, combine pesto and buttermilk; mix well. Pour dressing over salad and toss. Serve immediately.