You can pretty much tell just from the name that this Tortellini Antipasto Chicken Salad is going to go over well with the crowd!
What You Need
Original recipe yields 12 servings
2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
2 cans (15 oz. each) chickpeas (garbanzo beans), rinsed
2 cans (14 oz. each) artichoke hearts, drained, quartered
1 red onion, cut into thin slices
2 Tbsp. drained pitted black olives, cut in half
2 Tbsp. drained pimento-stuffed green olives, cut in half
1 env. (0.7 oz.) GOOD SEASONS Zesty Italian Dressing Mix
4 cloves garlic, minced
1/4 tsp. ground black pepper
1 jar (12 oz.) roasted red pepper s, drained, cut into thin strips
1/4 cup thinly sliced fresh basil
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Let's Make It
Combine pasta, chicken, chickpeas, artichokes, onions and olives.
Prepare dressing mix as directed on envelope. Add garlic and black pepper; mix well. Pour half over pasta mixture; mix lightly. Refrigerate 1 hour.
Add roasted peppers and remaining dressing mixture to pasta salad just before serving; mix lightly. Sprinkle with basil.
Serve over a bed of mixed salad greens.
Cut 4 KRAFT Provolone or Mozzarella Cheese Slices into strips. Add to the salad along with the roasted peppers and remaining dressing mixture just before serving.
Transport salad in an insulated cooler with ice packs.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.