Ingredients:
1 lb chicken, boiled and cubed
1 (16 ounce) packages cheese tortellini, frozen
1 (10 ounce) envelopes pesto sauce mix, Knorr
1 pint cherry tomatoes, halved
1 cup walnuts, chopped into pieces
1 cup mayonnaise
2 -3 tablespoons balsamic vinegar
Directions:
Prepare tortollini according to directions.
Mix pesto, mayo and vinegar together.
Add to other ingredients.
That’s it!
Feel free to wing it – I usually end up adding more vinegar.
The pasta tends to absorb the mayo overnight. You will most likely have to add more mayo to moisted the salad.
Servings: 10-12
Time preparation: 5 min.
Time total: 25 min.