Ingredients
1
package (9 oz) refrigerated cheese-filled tortellini
1
cup frozen sweet peas (from 1-lb bag)
5
cups torn romaine lettuce
1 1/2
cups julienne (matchstick-cut) carrots
2
cups chopped or strips grilled chicken
1
medium red bell pepper, cut into strips
1/2
cup reduced-fat mayonnaise or salad dressing
1/2
cup basil pesto
1/4
cup buttermilk
2
tablespoons chopped fresh parsley or basil leaves
Preparation
Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.
In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.
