Chicken · pasta · Sides

Chicken Alfredo Tortellini Salad

If you have a pasta salad recipe, chances are I’ve tried it.

I’m one of those people who makes pasta salads like a fiend every summer. It’s so refreshing to either eat by itself or to serve it with burgers and barbecue.

It’s my go-to cookout side dish and my ride-or-die lunch at work.

Imagine my surprise when I flipped to the salad section in an old 1990’s era recipe booklet and spotted a pasta salad I hadn’t tried yet.

Chicken alfredo tortellini salad. It’s a mouthful both figuratively and literally. I’ve never used cold alfredo sauce before–nor have I ever put it in a pasta salad before–but it actually WORKED.

I was so struck by how delicious this pasta salad turned out. I wasn’t expecting it to knock me off my feet, but it really did.

I kept the veggies raw to add some crunch to this salad, but you could grill them or quickly saute them if you prefer.

Give this salad a try! It sounds weird, but trust me, it’s good!

Chicken Alfredo Tortellini Salad

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A creamy and cool pasta salad with cheese-filled tortellini, chicken, and fresh veggies.


  • 1 (16 oz) jar alfredo sauce
  • 2 cups cooked, cubed chicken
  • 1 (32 oz) package of cheese-filled tortellini
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 2 tomatoes, diced
  • Directions

    1. Cook tortellini according to package instructions. Drain and let cool.
    2. In a large bowl, stir together chicken, tortellini, alfredo sauce, zucchini, squash, and tomatoes. Stir until well combined. Refrigerate until ready to serve.

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