Chicken Tortellini Salad

• servings: 6 servings
• total time: 20 minutes

Ingredients

1/4 cup white balsamic vinegar

1/8 teaspoon black pepper

3/4 teaspoon kosher salt, divided

1/3 cup extra-virgin olive oil

2 tablespoons chopped fresh basil

2 (9-oz.) pkg. refrigerated cheese-filled tortellini, cooked according to pkg. directions, rinsed in cool water, and drained

2 cups shredded rotisserie chicken

1 cup halved cherry tomatoes

1/2 cup drained and rinsed black-eyed peas (from 1 [15 1/2-oz.] can)

1/2 cup fresh corn kernels (from 1 ear)

1 cup baby arugula

3 tablespoons chopped toasted pecans

Directions

Whisk together balsamic vinegar, pepper, and 1/2 teaspoon of the kosher salt in a small bowl until combined. Gradually add olive oil in a slow, steady stream, whisking constantly until smooth. Stir in basil, and set aside.

Gently toss together cooked tortellini, chicken, tomatoes, peas, corn, and remaining 1/4 teaspoon kosher salt in a large bowl. Gently stir in basil vinaigrette and fold in arugula. Sprinkle with pecans.