This recipe is another steal from Multiply Delicious. All I changed were the proportions of the ingredients because, to be honest, I really despise exact measurements. With the spinach, for example, I'd so much rather just grab a gigantic fistful of it and let that be my form of measurement... That's acceptable, right?
This pasta is phenomenal. I made it once for a baby shower to go with a few other appetizers, and I recently made it as a main dish for an Italian-themed potluck dinner. It's served cold, and the dressing keeps the dish light and healthy without compromising the flavor. Feel free to play around with the proportions yourself!
2 lbs. tortellini (from the frozen food aisle, pre-cooked)
3 cups shredded chicken
1 1/2 cups cherry tomatoes, halved
1 yellow bell pepper, diced
1/4 cup basil, chopped
2 fistfuls spinach
1 cup balsamic vinaigrette
1 teaspoon Dijon mustard
Salt and Pepper to taste
First, cook the tortellini. Drain and set aside.
Shred chicken, cut tomatoes, dice pepper, and chop basil.
Whisk together the balsamic and mustard with a fork.
Throw all the ingredients into a bowl and drizzle the dressing over the top.
Add a bit of salt and pepper.
Add your fistfuls of spinach.
I like to refrigerate it for at least an hour before serving to let all the flavors marinate together. Enjoy!
Sending you love from my kitchen.