When I think summer, I think of the chicken tortellini pasta salad my mom made when I was growing up. If any of us had a busy few days or week ahead, I always looked forward to knowing this was in the fridge! Aside from the memories, what I love most about this recipe is that there really is no wrong way to make this!

Now if you’ve read any of my other recipe blogs, you know I’ll never make you read a novel to get to the recipe, so let’s get into it:

What You’ll Need

• 1 Package (20 oz) of Cheese Tortellini
• 2 Large Chicken Breasts
• Dried Cherries or Cranberries (I use whichever we have in the pantry)
• Fresh Chopped Basil (I use about 1/2 of a cup, but use more or less depending on your taste)
• Grated Parmesan Cheese(measure with your heart)
• Olive Oil
• Salt
• Pepper
• Garlic Powder

First things first, decide which dish you’re going to assemble this in. I normally use a large tupperware container or baking dish with a lid to make it easier to put in the fridge and cut down on the number of dishes to clean up!

Bring a large pot of salted water to a low boil and cook your tortellini according to package instructions. I like to add a drizzle of olive oil so make sure they don’t stick together. Stir occasionally. Once cooked, drain, add to your dish with a healthy drizzle of olive oil, and stir to coat the tortellini in the oil.

While your tortellini cooks, season your chicken. I used salt, pepper, and garlic powder. I grilled my chicken until it reached an internal temperature of 165°. If you’re baking your chicken in the oven, preheat it to 425° and bake for 15-20 minutes. Once done, dice it up and add to your dish with the pasta. Stir to combine.

Next you’ll want to chop up your basil. This is really one of those times that your personal taste matters as far as how finely you want to chop. I do a rough chop since that’s how my mom always made it, and I think it helps you get a bit of basil in every bite.

I add my dried cherries (or cranberries) with the basil since all that involves is opening the container they’re in. I used almost all of an 8 oz. bag. I also like to add another drizzle of olive oil. This is the only “dressing” your pasta salad will have, but trust me when I say it’s still so good!

Say it with me now: add to your dish and stir.

This last ingredient is my boys’ favorite; the parmesan cheese! I grated probably 3/4 of a cup, but I’m a firm believer that cheese is something you measure with your heart. You can also buy the kind that’s already grated to make things easier or if you don’t have a cheese grater.

And that’s it!

To me, this is what summer tastes like. Add in some fruit and chips or pretzels for a little crunch, and you’re set! The great thing about this is that it really does get better the longer it sets. I’ve never had a batch last longer than a 2-3 days. You can also use this recipe as a starting place to make a huge batch to take to your next get together!

Where would be your ideal place to eat this this summer?

XOXO,
Leah