Butternut Squash, Chicken Tortellini Salad is a fresh and lighter way to have this cheese filled pasta. Using more vegetables and meat than tortellini allows you to indulge in pasta without going overboard on calories.
HEAT A LARGE FRYING PAN or cast iron skillet on medium heat. Add bacon to the frying pan and cook around 2 minutes per side, until crispy. Place bacon on a plate to cool.
ADD SQUASH TO PAN with the drippings and sauté 3 minutes before adding shallots, ½ teaspoon salt and ¼ teaspoon pepper. Continue to cook until squash is soft, around 5 more minutes.
MEANWHILE, combine garlic and salt on a cutting board. Mash with the side of a knife to form a paste. Place in a small bowl. Add oil, vinegar, syrup, and remaining salt and pepper; stir with a whisk.
AFTER THE SQUASH IS COOKED, reduce heat to low, add tortellini and chicken. Turn off heat once chicken and tortellini is warmed through. Add 2 Tablespoons dressing mixture to pan and toss to coat.
IN A LARGE SALAD BOWL, combine arugula, tortellini and squash mixture and remaining dressing. Toss again to coat with remaining dressing.
CRUMBLE bacon and sprinkle pine nuts on top of salad and serve. Can be served warm or cold.
MAKE AHEAD INSTRUCTIONS:
Instead of tossing dressing in pan or with salad, divide dressing evenly among plastic condiment cups. Add ¾ cup arugula to each container and top with tortellini mixture, 1 slice bacon crumbled, and 2 teaspoons toasted pine nuts.