Layered Tortellini Pesto Chicken Salad

http://www.pillsbury.com/recipes/layered-tortellini-pesto-chicken-salad/

INGREDIENTS

1

package (9 oz) refrigerated cheese-filled tortellini

1

cup Green Giant® frozen sweet peas (from 1-lb bag)

5

cups torn romaine lettuce

1 1/2

cups julienne (matchstick-cut) carrots

2

cups chopped or strips grilled chicken

1

medium red bell pepper, cut into strips

1/2

cup reduced-fat mayonnaise or salad dressing

1/2

cup basil pesto

1/4

cup buttermilk

2

tablespoons chopped fresh parsley or basil leaves

DIRECTIONS

1Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.2In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.3In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.

Look for matchstick-cut carrots already cut and packaged in the produce section of the supermarket.

Omit the chicken for a meatless salad.