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

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