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This tortellini salad combines tender cheese pasta with succulent balsamic chicken and crisp vegetables for a delightful one-bowl meal that bridges the gap between hearty and fresh. The warm components meld perfectly with the tangy balsamic dressing, creating a satisfying dish that works beautifully for lunch or dinner.
I first created this recipe when looking for a way to use leftover tortellini, and it has since become my go-to for dinner parties where I need something impressive but not overly complicated. The way the balsamic glaze caramelizes on the chicken never fails to earn compliments.
Ingredients
- Cheese tortellini: providing a tender pasta base with rich cheese filling
- Chicken breasts: creating a protein packed foundation that absorbs the balsamic glaze beautifully
- Asparagus: adding a spring like freshness and slight crunch
- Grape tomatoes: offering bursts of juicy sweetness that balance the savory elements
- Carrots: providing natural sweetness and vibrant color contrast
- Balsamic vinegar: delivering that signature tangy caramelized flavor that makes this dish special
- Honey: balancing the acidity with natural sweetness that helps create a glossy glaze
- Italian dressing: adding herbal notes and richness to the sauce
- Red pepper flakes: creating a subtle heat that enhances all other flavors
How To Make Warm Balsamic Chicken Tortellini Salad
- Cook the pasta:
- Boil the tortellini according to package directions until they float to the surface and are tender but still have a slight chew. Be careful not to overcook as they can become mushy and fall apart when tossed with other ingredients. Drain thoroughly and transfer to a large bowl with enough room for the entire salad.
- Prepare the dressing:
- Whisk together Italian dressing, balsamic vinegar, honey, and red pepper flakes until fully integrated. This dressing should have a perfect balance of tangy and sweet with a slight kick from the pepper flakes. The consistency should be pourable but thick enough to coat the back of a spoon.
- Cook the chicken:
- Heat olive oil in a large pan until it shimmers but doesn't smoke. Add the sliced chicken in a single layer to ensure proper browning, season with salt, and cover to lock in moisture. Cook until golden brown on each side and the internal temperature reaches 165°F. The chicken should be juicy inside with a flavorful exterior.
- Glaze the chicken:
- Pour a quarter of the prepared sauce over the hot chicken in the pan. Let it bubble and reduce slightly, turning the chicken pieces to ensure even coating. The sauce will thicken and become glossy as it reduces. This step creates the signature balsamic glaze that makes this dish special.
- Cook the vegetables:
- Using the same pan with the remaining chicken flavor, add the asparagus pieces and cook until they turn bright green and develop slight char marks. Add the carrots and continue cooking until vegetables reach the perfect tender crisp texture. This preserves their nutrients and provides textural contrast.
- Combine and finish:
- Add the glazed chicken, sautéed vegetables, and fresh tomatoes to the tortellini. Pour the remaining sauce over everything while still warm, allowing the heat to slightly wilt the tomatoes and help the flavors meld together. Toss gently to avoid breaking the tortellini while ensuring even distribution of ingredients.
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The balsamic vinegar is truly the heart of this recipe. I discovered its transformative power on chicken years ago when experimenting in my kitchen on a rainy Sunday. Something magical happens when the vinegar reduces into a glaze, especially when honey is added. My daughter, who normally avoids anything with visible vegetables, requests this dish regularly which speaks volumes about its family friendly appeal.
Meal Prep Magic
This salad shines as a meal prep option, actually improving in flavor after a day in the refrigerator as the tortellini absorbs the dressing. Store in airtight containers for up to three days, though the asparagus may soften slightly over time. For best results when preparing ahead, consider keeping the dressing separate until about an hour before serving to maintain optimal texture of the pasta.
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Seasonal Adaptations
The beauty of this recipe lies in its adaptability to seasonal produce. In spring, use the asparagus as directed. Summer calls for zucchini and bell peppers. Fall works beautifully with butternut squash cubes or brussels sprouts. Winter can incorporate hearty kale or spinach that wilts perfectly in the warm dressing. The core flavors of balsamic and cheese tortellini complement virtually any vegetable combination you might have on hand.
Serving Suggestions
While completely satisfying on its own, this tortellini salad pairs wonderfully with a simple side of garlic bread to soak up the extra dressing. For a lighter meal, serve over a bed of arugula or spinach, allowing the warm components to slightly wilt the greens. For entertaining, I love presenting this in a large shallow bowl garnished with additional fresh basil and a drizzle of high quality balsamic glaze for visual appeal.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute tortellini with other pasta like ravioli or penne, but cheese tortellini adds a unique flavor and texture.
- → How can I make this dish vegetarian?
Replace the chicken with grilled tofu or extra vegetables like zucchini or mushrooms for a vegetarian-friendly version.
- → Can I prepare this dish ahead of time?
Yes, you can prepare the components like the tortellini, chicken, and dressing in advance. Combine them just before serving for best results.
- → What other vegetables can I add?
Bell peppers, spinach, or artichoke hearts make great additions to this dish. Use what’s in season or your personal favorites.
- → How can I adjust the spice level?
Increase or decrease the amount of red chili pepper flakes in the dressing according to your spice preference.
- → Can I use a different type of dressing?
Yes, you can experiment with other dressings like Caesar or a lemon vinaigrette, depending on your taste.