![Chicken Tortellini Salad](https://cdn.statically.io/img/www.southernliving.com/thmb/D_4sikfJ9F1YzSlkNIAeEW5wHMA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2605401_hihju_188_0_0-1-a20cef943ff54f1f88540f59eb7356a4.jpg)
Ingredients
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1/4 cup white balsamic vinegar
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1/8 teaspoon black pepper
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3/4 teaspoon kosher salt, divided
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1/3 cup extra-virgin olive oil
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2 tablespoons chopped fresh basil
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2 (9-oz.) pkg. refrigerated cheese-filled tortellini, cooked according to pkg. directions, rinsed in cool water, and drained
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2 cups shredded rotisserie chicken
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1 cup halved cherry tomatoes
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1/2 cup drained and rinsed black-eyed peas (from 1 [15 1/2-oz.] can)
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1/2 cup fresh corn kernels (from 1 ear)
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1 cup baby arugula
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3 tablespoons chopped toasted pecans
Directions
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Whisk together balsamic vinegar, pepper, and 1/2 teaspoon of the kosher salt in a small bowl until combined. Gradually add olive oil in a slow, steady stream, whisking constantly until smooth. Stir in basil, and set aside.
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Gently toss together cooked tortellini, chicken, tomatoes, peas, corn, and remaining 1/4 teaspoon kosher salt in a large bowl. Gently stir in basil vinaigrette and fold in arugula. Sprinkle with pecans.