Artichoke & Spinach Chicken Tortellini Salad Recipe

Delicious flavors come together beautifully in this pasta salad.
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  • Ready in: 3 hours, 45 minutes
  • Prep time: 25 minutes
  • Chill/Cook time: 3 hours
  • By:
  • Servings: 12

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  • 1 (19-20 ounce) package frozen or refrigerated cheese tortellini
  • ½ cup mayonnaise
  • ½ cup buttermilk
  • 2½ cups Creating Magic Pulled Chicken
  • 3 cups chopped fresh spinach leaves
  • ½ (7 ounce) jar sun-dried tomatoes in oil, drained and sliced
  • ½ cup kalamata olives, halved
  • ¼ cup thinly sliced shallots
  • ⅓ cup pine nuts, toasted, optional

cooking methods

  • Stovetop


This recipe requires Create Magic Pulled Chicken recipe.

  1. Prepare pasta according to package directions. Drain and rinse with cold water until cooled; drain well.
  2. In large bowl, combine Artichoke & Spinach Warm Dip Mix with mayonnaise and buttermilk. Whisk until well combined.
  3. Add pasta and remaining ingredients, except pine nuts, to bowl; toss to coat. Cover and refrigerate several hours or overnight. Toss with nuts before serving.

Makes 12 servings.

Serve with Rustic Herb Breadsticks recipe.

Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag with Creating Magic Pulled Chicken, tomatoes, olives and shallots. Place bag in a gallon freezer bag with Artichoke & Spinach Warm Dip Mix. Seal well, label and freeze. Thaw completely. Continue with step 2.

Wine Pairing: Chardonnay or Pinot Noir

Tip: To toast nuts, bake in a single layer at 350°F for 5-10 minutes, stirring after 5 minutes and checking frequently after 7-8 minutes. Nuts should be lightly browned and very fragrant.

Nutrition per Serving: (does not include optional toppings)
Calories: 670 Total Fat: 34g Sat. Fat: 7g Cholest: 125mg Sodium: 1,630mg Carbs: 53g Fiber: 5g Sugar: 7g Protein: 36g

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