Why This Recipe Works

With its dense chew and rich filling, storebought cheese tortellini makes a pleasingly hearty base for pasta salad. For an extra-vibrant, assertive pesto to dress the pasta, we swapped in peppery arugula for the traditional basil. Almonds added nutty richness, and red pepper flakes augmented arugula bite. In lieu of the starchy cooking liquid that helps give pesto body and cling when tossed with hot pasta, we stirred in a little mayonnaise. Shredded rotisserie chicken, savory sun-dried tomatoes, and a handful of arugula leaves rounded out the salad, and a sprinkling of chopped almonds contributed appealing crunch.

Before You Begin

We prefer the more delicate texture and flavor of fresh tortellini (found in the refrigerated section of most supermarkets); however, frozen tortellini can be substituted.

Instructions

Bring 4 quarts water to boil in large pot. Add 2 packages fresh cheese tortellini and 1 tablespoon table salt and cook, stirring often, until tender. Drain pasta and rinse under cold water until chilled. Drain, gently shaking off excess water.

Meanwhile, process 2 ounces coarsely chopped Parmesan cheese, ¼ cup toasted slivered almonds, and 1 peeled garlic clove in food processor until finely chopped, about 15 seconds, scraping down sides of bowl as needed. Add 3 cups baby arugula, ⅓ cup extra-virgin olive oil, ¼ teaspoon red pepper flakes, and ¾ teaspoon salt and process until smooth, about 30 seconds.

Transfer pesto to large bowl and stir in ⅓ cup mayonnaise. Stir in tortellini; 2 cups shredded chilled rotisserie chicken; ½ cup oil-packed sun-dried tomatoes, patted dry and chopped; and remaining 2 cups baby arugula. Season with salt and pepper to taste. Sprinkle with remaining ¼ cup toasted slivered almonds and serve.