© BLAIR LONERGRAN (THESEASONEDMOM.COM)

Chicken and Tortellini Salad

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DRESSING

• 180 mL (¾ cup) extra-virgin olive oil
• 60 mL (¼ cup) red wine vinegar
• 10 mL (2 tsp) fresh garlic, minced
• 2 mL (½ tsp) salt
• 0.6 mL (⅛ tsp) pepper
 
• 500 mL (2 cups) rotisserie chicken breast, cut into bite-size pieces
• Salt and pepper, to taste
• 284 g (10 oz) fresh three-cheese tortellini
• 500 mL (2 cups) loosely packed baby spinach
• 250 mL (1 cup) red onion, diced
• 250 mL (1 cup) grape tomatoes, halved
• 250 mL (1 cup) seedless cucumber, diced
• 1 (64-g/2.25-oz) can sliced black olives, drained
• 60 mL (¼ cup) feta cheese
• 60 mL (¼ cup) loosely packed fresh basil leaves, chopped

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Prepare the dressing: Combine all of the dressing ingredients in a large jar (or measuring cup). Cover and shake (or whisk) until completely combined. Set aside.

Season chicken with salt and pepper.

Cook the tortellini in a large saucepot according to package instructions, then drain.

In a large bowl, gently combine chicken, tortellini, spinach, onion, tomatoes, cucumber, olives and feta cheese. Pour about 60 mL (¼ cup) dressing (or more, to taste) over the salad. Reserve remaining dressing.

Cover and refrigerate salad until ready to serve. Stir in basil just before serving. Makes 8 (250-mL/1-cup) servings.

Note: Use remaining dressing to refresh any leftover salad.