SPICY RAINBOW TORTELLINI SALAD
Ingredients
6-ounces pancetta
1-pound fresh cheese tortellini
1 bunch thin asparagus spears, woody ends removed and stalks cut into 2” pieces
1, 6-ounce can small black olives, drained
1 cup grape or cherry tomatoes, cut in half
1 cup purple cabbage, chopped
½ cup red onion, finely chopped
¾ cup scallions, chopped
1 small orange bell pepper, chopped
2 cups cooked chicken breast, shredded into bite size pieces
1 cup crumbled feta cheese
1 cup Hellmann’s Spicy Mayonnaise
¾ teaspoon salt
½ teaspoon black pepper
Instructions
Cook the pancetta in a non-stick skillet over medium high heat until crispy and the fat has rendered.
Cook the tortellini to package directions – but add the asparagus to the pot when there are 2 minutes left of cooking time. Drain the pasta and asparagus completely in a colander. Place in a large bowl with the pancetta (and any pan drippings).
Add the rest of the ingredients to the bowl and toss until everything is fully coated with the spicy mayo. Serve immediately at room temperature or chill in the fridge.
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