TORTELLINI SALAD WITH SWEET GRAPE TOMATOES

FOR THE SALAD:
2 boneless skinless chicken breast halves
1 tablespoon Greek seasoning
1 teaspoon dried rosemary
1 (9 ounces) package fresh cheese tortellini
2 cups sweet grape tomatoes
2/3 cup roasted red bell peppers, drained, chopped and 2 tbsp. juice reserved
1/2 cup chopped oil-packed sun-dried tomatoes -- drained
FOR THE VINAIGRETTE:
2 tablespoons reserved juice from peppers
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 tablespoons olive oil

Place chicken in large skillet; add Greek seasoning and rosemary. Add enough water to just cover chicken. Bring to a boil over medium-high heat. Reduce heat to low; simmer 6-10 minutes or until chicken juices run clear. Remove chicken; discard liquid. Cool.

Meanwhile, cook tortellini according to package directions. Drain; rinse under cold running water to cool.

Shred chicken with fork; place in large bowl. Add cooked tortellini and all remaining salad ingredients.

In a small bowl, combine all vinaigrette ingredients except oil. Slowly whisk in oil until well blended. Add to salad; toss gently to mix.

Servings: 4
Source: Cooking Pleasures, June/July 2000