This salad features tender cheese tortellini pasta that is tossed with cooked chicken, sweet corn, and a variety of fresh vegetables like cherry tomatoes, bell peppers, and cucumbers. This pasta salad can be made ahead of time and stored in the refrigerator until ready to serve, making it a great option for picnics, potlucks, or as a meal prep option for the week.
Ingredients
| 2 | (9-ounce) packages refrigerated cheese tortellini |
| 3 | tablespoons olive oil, divided use |
| 3 | cloves garlic, sliced |
| 1 | cup whole kernel corn (sliced from the cob or frozen) |
| 1 | cup chopped zucchini |
| 1 | cup cherry tomatoes (red and/or yellow), halved |
| 1 | (7-ounce) pouch or 1 (10-ounce) can VALLEY FRESH® 100% Natural* Chicken, drained |
| 2 | tablespoons red wine vinegar |
| Shredded Parmesan cheese, if desired |
Directions
Cook pasta according to package directions; drain well. Place in a large serving bowl.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté garlic about 1 minute. Add corn and zucchini; cook and stir about 2 minutes. Stir in tomatoes; cool.
Spoon vegetables into bowl with pasta; stir in chicken. Whisk remaining 1 tablespoon oil with vinegar; spoon over salad. Toss well. Serve topped with cheese.