Every family has those recipes that just feel like sunshine in a bowl, right? For us, this Grilled Chicken and Tortellini Salad is one of those dishes. It first made an appearance at one of our backyard Sunday dinners, when everyone was hungry from chasing fireflies and the grill was already going for the chicken. I needed something hearty yet fresh—and something that came together quickly, since no one likes waiting around when the air smells like summer and basil.
This salad has become a staple for busy weeknights and easy entertaining alike. I still remember the first time I tossed warm, cheesy tortellini with smoky grilled chicken, a splash of zesty Italian dressing, and a handful of crunchy pine nuts. The aroma of pesto and sun-dried tomatoes mixing together always makes me smile. It’s like a mini-vacation to the Mediterranean, but without leaving the kitchen—or having to wrangle the kids through airport security!
The beauty of this grilled chicken tortellini salad is how easily you can customize it. Some nights I swap out the sun-dried tomatoes for roasted red peppers, or I use whatever greens are peeking out from the crisper drawer. And when my husband decides he’s a grill master, he’ll experiment with different marinades or add an extra pinch of pepper for a little kick. Even my picky eaters have seconds—especially once they discover the Parmesan and pine nuts hiding in every bite.
I love that it only takes about 50 minutes to put the whole thing together, even with the marinating and grilling. You can prep the chicken earlier in the day (perfect for meal planners!), or throw it all together last-minute when you crave something satisfying and fresh. Whether you’re packing up a picnic, feeding a crowd, or just looking for a new way to enjoy tortellini and chicken, this salad is honestly one of the best easy dinner ideas I’ve tried. Give it a go, and let it bring a burst of basil and comfort to your table, too!
How to Make Grilled Chicken and Tortellini Salad
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Ingredients
- 1 pound boneless, skinless chicken breasts (about 3 pieces)
- 1/2 package herbed grilling marinade (1 oz)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons water
- 1 package mixed cheese tortellini (20 oz, refrigerated)
- 1 jar pesto basil sauce (8 oz)
- 4-6 ounces sun-dried tomatoes, julienned
- 1 cup shaved or shredded Parmesan cheese
- 1 cup toasted pine nuts
- 4-6 ounces zesty Italian salad dressing
- 3 fresh basil leaves
- Salt and pepper, to taste
Directions
- Combine the herbed marinade, olive oil, balsamic vinegar, and water in a resealable bag. Place the chicken breasts inside, seal tightly, and gently massage to coat. Let the chicken marinate in the fridge for at least an hour for maximum flavor.
- While the chicken soaks up the marinade, cook the cheese tortellini according to the package directions. Usually, a pot of boiling water and about 7 minutes does the trick—pop in a splash of olive oil to keep them from sticking. Drain thoroughly when done.
- Preheat your grill to medium heat. Remove chicken from the marinade and place it on the grill. Cook, flipping every couple of minutes, for about 12 minutes total or until the chicken is fully cooked and has those perfect golden grill marks.
- Meanwhile, place pine nuts in a dry skillet over medium heat. Stir constantly for 7–8 minutes, just until they turn golden and fragrant. Transfer them to a plate immediately so they don’t over-toast.
- Toss the drained tortellini with a drizzle of olive oil. Add in the pesto sauce, sun-dried tomatoes, and toasted pine nuts. Stir gently to combine all those delicious flavors.
- Pour in the zesty Italian dressing and sprinkle on the Parmesan cheese. Season everything with salt and pepper to your liking, then give the salad a good mix so every piece is coated.
- Slice the grilled chicken into bite-sized strips. Add it to the tortellini salad and toss lightly to combine, making sure the chicken distributes evenly.
- For a fresh, aromatic touch, roll up the basil leaves and slice them into thin ribbons. Sprinkle the basil over the salad as a final garnish before serving.
Easy Substitutes for Grilled Chicken and Tortellini Salad
If you’re missing an ingredient, don’t worry. Swap out chicken breasts for rotisserie chicken or grilled shrimp for an extra twist. Instead of pine nuts, try toasted slivered almonds or walnuts. If you can’t find cheese tortellini, cheese ravioli works well. For a dairy-free version, use vegan cheese tortellini and skip the Parmesan, or choose a plant-based pesto.
Best Ways to Store Leftover Grilled Chicken and Tortellini Salad
Store any leftover salad in an airtight container in the fridge for up to three days. If you think you’ll have leftovers, keep the chicken separate until serving so it stays juicy. This salad doesn’t freeze well due to the pasta, but it holds up great as a next-day lunch. Remember to give it a quick toss before serving to redistribute the flavors.
Perfect Pairings for Grilled Chicken and Tortellini Salad
This hearty salad shines alongside a simple green salad or a crusty loaf of garlic bread. For a refreshing drink pairing, serve with iced lemon tea or a crisp Pinot Grigio. Sprinkle on extra Parmesan and a few extra pine nuts for a beautiful finish. It’s perfect for picnics, potlucks, or a casual dinner al fresco.
Pro Tips for the Perfect Grilled Chicken and Tortellini Salad
Don’t overcook the tortellini—al dente is best for salads. Always toast the pine nuts for maximum flavor, but keep an eye on them as they can burn quickly. Let the grilled chicken rest for a few minutes before slicing for the juiciest bites. Use the freshest basil you can find for garnish.
Seasonal Twists for Grilled Chicken and Tortellini Salad
In spring, toss in fresh peas or asparagus for a pop of green. Summer calls for cherry tomatoes or grilled zucchini. Swap in roasted butternut squash and kale in the fall. In winter, add a handful of arugula and roasted red peppers for color and warmth. This salad adapts beautifully to whatever’s in season.
FAQs:
Can I make this grilled chicken and tortellini salad ahead of time?
Absolutely! You can prep most of the components a day ahead—just keep the grilled chicken and the tortellini salad stored separately in the fridge. Combine everything before serving and add the fresh basil last for the best flavor and texture. This makes it an excellent option for meal prep or easy entertaining.
What’s the best way to grill chicken so it doesn’t dry out?
The key is to marinate the chicken for at least an hour, which keeps it juicy and flavorful. Grill over medium heat and turn frequently for even cooking. Let the chicken rest for a few minutes after grilling before slicing, so the juices redistribute and every bite stays moist.
Can I use a different type of pasta instead of tortellini?
Definitely! While cheese tortellini adds a rich and creamy texture, you can substitute with cheese ravioli, penne, or even bowtie pasta. Adjust the cooking time according to the pasta you choose, and enjoy a slightly different but still delicious salad.
How do I toast pine nuts without burning them?
Place pine nuts in a dry skillet over medium heat and stir constantly. They’ll become fragrant and golden in about 7–8 minutes. Be sure to remove them from the pan right away, as they continue cooking from residual heat and can burn quickly if left unattended.
Is this recipe gluten-free or can it be made gluten-free?
As written, this salad contains regular cheese tortellini, which usually isn’t gluten-free. However, you can easily swap in your favorite gluten-free pasta or gluten-free tortellini to make this recipe suitable for gluten-sensitive eaters. Double-check labels on sauces and marinades to ensure they’re gluten-free, too.
What’s the best way to serve this salad for a crowd?
This salad is wonderful served in a large, shallow platter so everyone can get a scoop of all the good stuff. Garnish with extra fresh basil and Parmesan. For potlucks or picnics, keep the dressing and chicken separate until you’re ready to serve, ensuring everything stays fresh and vibrant.
Grilled Chicken and Tortellini Salad
Equipment
- Grill
- pot
- pan
- Ziploc bag
Ingredients
Grilled Chicken:
- 1 pound boneless, skinless chicken breasts (about 3 pieces)
- 1/2 package herbed grilling marinade (1 oz)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons water
Pasta Salad:
- 1 package mixed cheese tortellini (20 oz, refrigerated)
- 1 jar pesto basil sauce (8 oz)
- 4-6 ounces sun-dried tomatoes julienned
- 1 cup shaved or shredded Parmesan cheese
- 1 cup toasted pine nuts
- 4-6 ounces zesty Italian salad dressing
- 3 leaves fresh basil
- Salt and pepper to taste
Instructions
- Begin the process by preparing to marinate the chicken.
For Chicken Marinade:
- In a Ziploc bag, combine the herbed grilling marinade, olive oil, balsamic vinegar, and water. Add the chicken breasts and allow them to marinate for at least one hour.
For Tortellini and Chicken:
- Cook the tortellini according to the package directions, which should take around 7 minutes. Remember to add a dash of olive oil to the boiling water. Once done, drain thoroughly.
- Grill the marinated chicken over medium heat, flipping every 2 minutes for about 12 minutes, or until fully cooked.
- Toast the pine nuts in a pan over medium heat, stirring frequently until they are fragrant and golden, which will take approximately 7-8 minutes. Quickly transfer them to a plate to prevent burning.
- After draining the tortellini, toss it with a bit of olive oil to prevent sticking. Then, incorporate the pesto, julienned sun-dried tomatoes, and toasted pine nuts.
- Add the zesty Italian salad dressing along with the shaved Parmesan cheese. Season with salt and pepper to your liking, then mix everything thoroughly.
- Slice the grilled chicken into bite-sized pieces and fold it into the pasta salad just before serving.
- Finally, roll the fresh basil leaves and cut them into thin strips for garnishing and added flavor.
