Chilled Italian Shrimp Tortellini Pasta Salad
Ingredients
The salad
-
8½
oz
Delallo Ricotta Spinach tortellini
-
2
lbs
jumbo shrimp, peeled and deveined
-
¼
small
red onion, sliced thin
-
2
stalks
celery, sliced
-
1
oz
capers
-
¼
cup
sliced black olives
-
2
tbsp
fresh parsley, chopped
-
2
tbsp
fresh basil, chopped
The dressing
-
2
tbsp
olive oil
-
1
small clove
garlic, minced
-
½
tbsp
red wine vinegar
-
Juice of 1
fresh lemon
-
¾
tsp
kosher salt
-
to taste
fresh black pepper
Instructions
- 1. Cook the tortellini in salted boiling water according to package directions, then rinse under cold water.
- 2. In the same pot, poach the shrimp for 2 to 3 minutes until pink, then rinse under cold water, drain, and cut into large pieces.
- 3. Whisk together the dressing ingredients in a small bowl.
- 4. In a large bowl, combine the onion, celery, capers, and olives, then pour the dressing over and mix well.
- 5. Add the shrimp, tortellini, and remaining ingredients, adjusting salt and pepper to taste, and chill before serving.
Nutrition Facts (estimated)
Servings
6
Calories
366
Total fat
3g
Total carbohydrates
29g
Total protein
37g
Sodium
1048mg
Cholesterol
251mg
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