Lunch

Chilled Italian Shrimp and Tortellini Salad

Plump shrimp and tender ricotta-spinach tortellini mingle with crisp celery, red onion, briny capers, and olives in a bright lemon-garlic dressing that clings to every bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Chilled Italian Shrimp and Tortellini Salad
Total
22 min
Prep
10 min
Cook
12 min
Serves
6

Nutrition per Serving

Calories
366
Protein
37g
Carbs
29g
Fat
3g
Fiber
2g
Sugar
2g
Sodium
1048mg

Ingredients

  • 8 1/2 oz Delallo Ricotta Spinach tortellini
  • 2 lb jumbo shrimp (peeled and deveined)
  • 1/4 small red onion (sliced thin)
  • 2 stalks celery (sliced)
  • 1 oz capers
  • 1/4 cup sliced black olives
  • 2 tbsp fresh parsley (chopped)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp olive oil
  • 1 small clove garlic (minced)
  • 1/2 tbsp red wine vinegar
  • Juice of 1 fresh lemon
  • 3/4 tsp kosher salt
  • fresh black pepper (to taste)

Instructions

  1. In a large pot of salted boiling water, cook tortellini according to package directions. Using a large mesh spoon, transfer the pasta to a colander and rinse under cold water.
  2. Return water to a boil and add the shrimp, poach for 2 to 3 minutes, until they are just pink, rinse under cold water to stop them from cooking, drain and cut into large pieces.
  3. In a small bowl whisk together the dressing ingredients.
  4. In a large bowl, mix the onion, celery, capers and olives and pour the dressing over; mix well.
  5. Add the shrimp, tortellini and remaining ingredients. Adjust salt and pepper to taste and chill before serving.