Chicken & Tortellini Salad Ocean Mermaid

Recipe Ingredients

1 lb	454g / 16oz	Cheese tortellini
1 1/2 cups	355ml	Pesto
3 cups	187g / 6.6oz	Cooked chicken - cut in pieces
1/3 cup	30g / 1.1oz	Minced fresh parsley
1/3 cup	78ml	Snipped chives
1 cup	62g / 2.2oz	Onion - sliced thin (small)
8 oz	227g	Plain yogurt
1/4 cup	59ml	Olive oil - if needed
		***Pesto
4 cups	584g / 20oz	Fresh basil, coarsely chopped
1 cup	237ml	Pine nuts
1/2 cup	118ml	Olive oil
1 cup	146g / 5.1oz	Freshly grated parmesan cheese
1/2		Unsalted butter,softened - cut in bits
2		Garlic - crushed

Recipe Instructions

To make the pesto: Puree all the ingredients for pesto in workbowl of food processor or in a blender,working in batches. Transfer to a small bowl and place a piece of plastic wrap directly on surface to prevent discoloring. (Pesto may be made in advance and kept covered and chilled. Will keep about 2 weeks). Cook the tortellini in a kettle of boiling,salted water until al dente. Drain well and refresh under cold water. In a large bowl toss together the tortellini and pesto. Cover and refrigerate for at least 4 hours (or overnight). Add the remaining ingredients,except oil. Combine well and add oil only if salad seems dry. Season with salt & pepper to taste.

Source:
Gourmet 4./86

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