With most pasta salads I find that the recipes rely on elements that are destined to break down the pasta into a soggy mess. Vinegar is a major culprit. Vegetables that break down and add moisture are another. I also think that pasta is often used to stretch the dish too far. So my approach is different.

First I really like using tortellini in some pasta solids. It holds its shape well and the filling adds an extra pop. I don't make a pasta salad unless the ingredients are really good and fresh as they should be a major seasonal star in a pasta salad. If the cherry tomatoes are not in season, I would make this salad.

This is a dense salad and it goes a long way but it is very popular and doesn't require a lot of "sides." Serve on top of lettuce with some wonderful bread and a great dessert (berries are great) and you can have a relaxing supper. The pesto packs a punch so the beverage needs to stand up to it.

Tortellini, Chicken and Pesto Salad

I lb. dried tortellini (double if using fresh). I use a simple filling like mushroom or cheese.
2-3 cups prepared chicken (this can be leftovers, rotisserie, or prepared grilled chicken. I used the latter)
1 1/2 cups fresh green beans (freshly balanced)
1 pint fresh cherry tomatoes (preferably a mixture of colors)
1/2 cup (or more) purchased or fresh pesto
1 and 1/2 cup mayonnaise
1 cup freshly toasted walnuts or pine nuts
Salt and Pepper to taste

If the dish has to wait to be served, mix in 1 T. fresh lemon juice to help retain color.

If desired: garnish with fresh basil leaves and fresh cherry tomatoes.

Preparation:

1) You may want to skip this step. I have found that I like to dry my cherry tomatoes a bit by placing them in a low heat over-250 or so-for around an hour or more until the moisture is reduced. If the tomatoes are good this will concentrate their flavor and reduce the moisture. After the tomatoes are done you can toast the walnuts.

2) The next step is to blanch the green beans. I multi-task and use the same pot that I will boil the pasta. You will want them to still retain some crunch. I usually find this is about 4 minutes. Run them under cold water and set them aside so that they can dry off. I often toss them in a freezer while I am cooking the pasta.

3) Cook the pasta according to the package directions, but pull back a bit at the end. The pasta has to cool down and it will soften more as the salad mellow.

4) While the pasta is cooking prepare the chicken into small bite size chunks.

5) Mix the vegetables, chicken and pasta together. Mix the pesto and the mayonnaise and lightly stir in the pasta mixture. Add the nuts. Taste and adjust seasonings, adding more pesto and mayonnaise as needed. Cover and refrigerate for at least 30 minutes. Best served within 24 hours.

If you have access to different types of pestos you can play a lot with this recipe.

Learn more about this author, Robin Peek.
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