Chicken & tortellini salad ocean mermaid
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cheese Tortellini |
| 1½ | cup | Pesto |
| 3 | cups | Cooked Chicken -- cut in pieces |
| ⅓ | cup | Minced Fresh Parsley |
| 4 | cups | Coarsely Chopped Fresh Basil |
| 1 | cup | Pine Nuts |
| ½ | cup | Olive Oil |
| 1 | cup | Freshly Grated Parmesan |
| ⅓ | cup | Snipped Chives |
| 1 | small | Onion -- sliced thin |
| 8 | ounces | Plain Yogurt |
| ¼ | cup | Olive Oil -- if needed Cheese |
| ½ | Stick Unsalted Butter, Softened, cut in bits | |
| 2 | Cloves Garlic -- crushed | |
Directions
PESTO
To make the pesto: Puree all the ingredients for pesto in workbowl of food processor or in a blender,working in batches. Transfer to a small bowl and place a piece of plastic wrap directly on surface to prevent discoloring. (Pesto may be made in advance and kept covered and chilled. Will keep about 2 weeks).
Cook the tortellini in a kettle of boiling,salted water until al dente. Drain well and refresh under cold water. In a large bowl toss together the tortellini and pesto. Cover and refrigerate for at least 4 hours (or overnight).
Add the remaining ingredients,except oil. Combine well and add oil only if salad seems dry. Season with salt & pepper to taste.
Recipe By : Gourmet 4./86
From: Dougg@... (Doug Goldin)Date: 29 Dec 1995 05:47:17 -0700