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8 Servings
Recipe By: Newman's Own
Shared By Kadie Roberts

Balsamic Chicken, Spinach and Tomato Pasta Salad


  • 1 (20 oz.) package Tortellini
  • 1 lb skinned and bones chicken breast, cooked & diced
  • 1 1/2 cups Balsamic Vinaigrette salad dressing
  • 1 tsp Dijon Mustard
  • Salt & pepper to taste
  • 2 cups firmly packed fresh spinach, chopped
  • 1/4 cup fresh basil, chopped
  • 1 1/2 cups fresh cherry tomatoes, halved
  • 1/2 cup diced yellow bell pepper


1) Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken. Marinate for at least 2 hours, but best if marinated overnight. Take chicken out of zip-lock bag and discard marinade.

2) In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side until cooked through. Place yellow bell pepper slices in grill pan and grill about 2 minutes on each side.

3) Whisk together the rest of balsamic vinaigrette and mustard in small bowl.

4) Cook pasta according to package directions; drain. Spread pasta in a single layer on baking sheet. Drizzle with 1/2 tbsp olive oil. Let cool 10 minutes.

5) Toss together pasta, chicken, balsamic vinaigrette mixture, spinach, and remaining 3 ingredients in a large bowl. Serve immediately, or, if desired, cover and chill 1 hour before serving.

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