Balsamic Chicken, Spinach and Tomato Pasta Salad


  • 1 (20-ounce) package cheese tortellini
  • 1 lb. cooked, diced chicken
  • 1 ½ cup Newman’s Own Balsamic Vinaigrette Salad Dressing, divided
  • 1 teaspoons Dijon mustard
  • Salt and freshly ground pepper to taste
  • 2 cups firmly packed fresh spinach, chopped
  • 1/2 cup fresh basil, chopped
  • 1 ½ cups fresh cherry tomatoes, halved
  • 1/2 cup yellow bell pepper, diced


  1. Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken. Marinate for 2-3 hours. Take chicken out of zip-lock bag and discard marinade.
  2. In a grill pan, place yellow bell pepper slices and grill about 2 minutes on each side.
  3. Whisk together remaining ½ cup balsamic vinaigrette dressing and mustard in a small bowl.
  4. Cook pasta according to package directions; drain. Transfer pasta to a large bowl and drizzle with 1/2 tablespoon olive oil. Let cool 10 minutes.
  5. Toss together pasta, chicken, balsamic mixture, spinach, and remaining 3 ingredients in a large bowl. Serve immediately, or, if desired, cover and chill 1 hour before serving.