Wow, loved this salad. I usually am a nut for changing recipes and modifying them but not with this one. I did double the cider vinegar, but thats it. It was a hit, my husband loved it, and can't wait to bring this rocking salad to cook outs this summer. I used a frozen cheese tortilleni as that was what was on sale. They held up perfectly for me. When using fresh or frozen tortellini, keep in mind they cook very fast, around 3 minutes or so. When adding to salads, keep it on the al dente side, they will soften up as they sit. Stir gently when boiling, and gently toss them with the other ingredients with a soft sided spoon, such as wood or plastic. Overall, excellent recipe!

Reviewed On: Jun. 1, 2011

What a clever idea. Am so glad I came across this recipe! It makes a ton, in the future unless I am entertaining, I may have to cut in half. I love Chicken Cordon Bleu, it's a guilty pleasure of mine, so this really hit the spot for me. I did season it up more, added more mushrooms, etc. It is extremely rich. I served it as a topping for pasta. I would think it would be extremely rich to just eat as a main course alone. My husband has been begging for me to make this again.

Reviewed On: Apr. 27, 2011

I personally don't think these are anything special, but I am giving them five stars any way because they are always a hit at parties. I like that they are simple and look really cute. From time to time I switch up what I put it them depending what I have on hand. I usually leave the celergy out as well. Adding some crumbled bacon really perks them up too. I did slightly reduce the ranch as other said it was too salty. I just season to taste. I like to use whole wheat tortillas as well.

Reviewed On: Apr. 27, 2011