Total Time
Prep 10 mins
Cook 10 mins

From Southern Living, May 2009 (recipe by Shirley Wood, San Antonio, Texas) this versatile and hearty dish makes a great one-bowl meal. You can substitute one 12-ounce can rinsed and drained albacore tuna for a "Tuna Tortellini Salad", or serve this as a side dish by preparing without any meat. NOTE: Prep/cook time does not include 25 minute chill time. Serving size is approximate.

Ingredients Nutrition


  1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in a large serving bowl. Stir in chicken, olives, pepper, onion and parsley.
  2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste.
  3. Cover and chill at least 25 minutes. Garnish with fresh parsley sprigs if desired.
  4. NOTE: Substitute 1 teaspoon dried Italian seasoning for herbes de Provence if desired.
Most Helpful

I also enjoyed this recipe I do not eat meat but DH is a carnivore. I just added chicken to his portion. I think shrimp might also go well with this salad. Thanks for posting.

Paula2006 August 13, 2012

I always have frozen cheese tortellini on hand as well as most of the other ingredients used here, so this was a snap to put together! We liked it with the chicken, but it's definitely a salad that I could put together for my veggie son & DIL another time! Particularly liked the use of sweet onions & the green olives! Thanks for a great keeper! [Tagged, made & reviewed in Every Day Is a Holiday tag]

Sydney Mike September 06, 2009