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Pesto Balsamic Chicken Tortellini Toss
5 from 26 votes

Pesto Balsamic Chicken Tortellini Toss

This Pesto Balsamic Chicken Tortellini Toss combines balsamic-marinated chicken cooked on the grill with roasted grape tomatoes and asparagus, fresh cheese tortellini, and a pesto-based dressing. Additional vegetables like artichokes and roasted red peppers add layers of texture and flavor. The dish blends grilled, roasted, and cooked components for a flavorful, hearty pasta salad that works well served warm or chilled.

Prep Time
5 hrs
Cook Time
15 mins
Total Time
5 hrs 15 mins
Servings: 8 servings
Course: Main Course
Cuisine: Italian, American

Ingredients

Chicken + Marinade:
  • ½ cup balsamic vinegar
  • ¼ cup olive oil
  • 2-3 cloves garlic finely minced
  • 1 teaspoon salt
  • 1 teaspoon basil dried
  • 1 teaspoon oregano dried
  • ¼ teaspoon thyme dried
  • ⅛ teaspoon black pepper
  • 1 ½ pounds chicken breast or tenders or thighs, trimmed
Salad:
  • 20 ounce cheese tortellini fresh, refrigerated, packaged
  • 1 to 1 ½ to 1 ½ pounds asparagus tough ends trimmed, cut into 2-inch pieces
  • 3 to 4 to 4 cups grape tomato or cherry tomato
  • 16-ounce ounce can artichoke hearts drained, coarsely chopped
  • 12-ounce ounce jar red bell pepper roasted, drained, coarsely chopped
  • 1 to 2 to 2 cups fresh mozzarella balls halved or cubed
  • parsley fresh, chopped, optional
  • basil fresh, chopped, optional
Pesto Dressing:
  • ¾ cup basil pesto prepared
  • ¼ cup balsamic vinegar
  • ¼ cup mayonnaise

Instructions

    Cup of Yum
  1. Whisk together all the marinade ingredients until well combined. Pour over the chicken, cover, and refrigerate for at least 4 hours or up to 24 hours.
  2. Preheat a grill to medium-high heat. (See note for alternate cooking options.) Cook the chicken for 4-6 minutes per side, or until an instant-read thermometer register 165 degrees at the thickest part. Remove from the grill and set aside to cool a bit.
  3. SIDENOTE: Step #3 and Step #4 can be done simultaneously with a little planning, so read through the next few steps before starting so you can maximize time and cooking.Preheat the oven to 425 degrees. Place the tomatoes on a rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 10 minutes. Remove from the oven and add the asparagus in an even layer on the pan. Drizzle with a bit more olive oil if needed. Cook the tomatoes and asparagus for 8-10 minutes until the tomatoes are bursting and sizzling and the asparagus is crisp-tender.
  4. Cook the tortellini according to package instructions. DO NOT OVERCOOK. If using refrigerated/fresh tortellini, it will only need 1-2 minutes of cooking time. You want it al dente rather than falling apart soft. Drain the tortellini, quickly rinse with cool water to prevent sticking, drain again, and transfer to a serving bowl. Let cool, tossing occasionally, while prepping the rest of the ingredients.
  5. Cut the chicken into bite-size pieces.
  6. For the dressing, whisk together the pesto, balsamic vinegar and mayonnaise. (The mayo can be left out for a less creamy dressing.)
  7. To the bowl with the tortellini, add the chicken, roasted asparagus and tomatoes, artichokes, red peppers, mozzarella, and fresh herbs.
  8. Pour the pesto dressing over the top. Toss to combine. Serve or refrigerate until serving.

Notes

  • Marinate chicken at least 4 hours or overnight for best flavor infusion.
  • Chicken can be grilled, baked, air-fried, or cooked in a skillet; ensure internal temperature reaches 165°F.
  • Roast tomatoes and asparagus together for efficiency; vegetables should be crisp-tender and tomatoes bursting.
  • Fresh basil pesto is recommended for brighter flavor but store-bought works as well.
  • Vegetable substitutions like broccoli or zucchini can replace asparagus if necessary.
  • To make ahead, store dressing separately and toss before serving to keep ingredients fresh and salad moist.

Nutrition Information

Serving 1 serving Calories 539kcal (27%) Carbohydrates 38g (13%) Protein 33g (66%) Fat 28g (43%) Saturated Fat 7g (35%) Cholesterol 89mg (30%) Sodium 1367mg (57%) Fiber 7g (28%) Sugar 7g (14%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 serving
Calories 539kcal 27%
Carbohydrates 38g 13%
Protein 33g 66%
Fat 28g 43%
Saturated Fat 7g 35%
Cholesterol 89mg 30%
Sodium 1367mg 57%
Fiber 7g 28%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.