Cookin’ with Carolyn Greek Chicken Tortellini Salad

Cookin’ with Carolyn Greek Chicken Tortellini Salad

4 oz. (1/2 of 8 oz. pkg.)
refrigerated cheese tortellini,
uncooked
1/4 cup plain nonfat Greek style
yogurt
1/4 cup Greek vinaigrette dressing
1/4 tsp. zest and 1 Tbsp. juice from
1 lemon
2 cups shredded rotisserie chicken
1/2 cup kalamata olives
1 cup grape tomatoes, halved
1/4 cup chopped fresh parsley
Cook tortellini as directed on pkg., omitting salt. Rinse with cold water; drain well. Mix yogurt, dressing, lemon zest and juice until blended. Place tortellini in large bowl. Add chicken, olives and yogurt mixture; mix lightly. Refrigerate several hours or until chilled. Add tomatoes and parsley; mix lightly. Enjoy!