Pesto Tortellini Chicken Salad

• 1 package (9 ounces) refrigerated cheese tortellini
• 1 cup frozen peas
• 5 cups torn romaine
• 1-1/2 cups shredded carrots
• 2 cups cubed cooked chicken breast
• 1/2 cup julienned sweet red pepper
• 1/2 cup fat-free mayonnaise
• 1 jar (3 ounces) prepared pesto
• 1/4 cup buttermilk
• 2 tablespoons minced fresh parsley

1. Cook tortellini according to package directions, adding peas during the last 4-5 minutes of cooking. Drain and rinse in cold water.
2. In a large glass bowl, layer romaine, carrots, chicken, tortellini and peas, and red pepper. In a small bowl, mix mayonnaise, pesto and buttermilk. Spread over top. Sprinkle with parsley. Refrigerate until chilled.

refrigerated cheese tortellini, frozen peas, torn romaine, carrots, chicken breast, sweet red pepper, mayonnaise, pesto, buttermilk, parsley

Taken from www.tasteofhome.com/recipes/pesto-tortellini-chicken-salad/ (may not work)