Holly Furtick


  • 1 bag of frozen cheese tortellini
  • Shredded cheddar (handful)
  • Shredded mozerella (handful)
  • Feta Cheese (handful)
  • Chicken cut into bite sized pieces
  • Red wine vinegar (a few tablespoons)
  • Salt and pepper (to taste)
  • 1/2 c Greek dressing
  • Chopped tomatoes
  • Diced olives


  • Cook tortellini according to directions on the bag and drain.
  • Run cool water over pasta.
  • Combine all ingredients.
  • Chill in fridge for a couple hours.
  • Serve cold.
  • This past week I used Trader Joe’s Tuscan Italian dressing, but any vinegar based dressing will work. The more flavor, the better.
  • For the chicken, I had a leftover grilled breast that I diced and about 2/3 c of rotisserie leftover as well.
  • You can leave out the olives or tomatoes if you don’t like them.
  • It is best to combine ingredients while the pasta is still kinda warm. It seems to absorb more flavor that way.
  • Serve with grilled cheese. We make our grilled cheese with fresh mozzarella on sourdough bread. It’s delicious. Now you have a complete meal!
  • This is also a great dish to take to a cookout or shower!

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