Description
Chilled Italian Shrimp and Tortellini Salad is the ultimate summer dish, combining succulent shrimp, tender tortellini, and fresh vegetables in a zesty dressing. This refreshing salad is not only visually appealing but also packed with flavor and nutrients, making it perfect for potlucks, picnics, or as a light dinner option. In just 20 minutes, you can whip up this delightful recipe that promises to be a hit at any gathering. The vibrant mix of colors and textures will entice your guests, while the delicious taste keeps them coming back for more!
Ingredients
Scale
- 8 1/2 oz Delallo Ricotta Spinach tortellini
- 2 lbs 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 tablespoons olive oil
- Juice of 1 fresh lemon
- Kosher salt and black pepper to taste
Instructions
- Cook the tortellini in a large pot of salted boiling water according to package directions. Drain and rinse under cold water.
- In the same pot, poach the shrimp in boiling water for about 2-3 minutes until pink. Rinse under cold water and drain thoroughly.
- Whisk together the dressing ingredients in a small bowl: olive oil, lemon juice, chopped herbs, garlic, and vinegar.
- In a large mixing bowl, combine sliced red onion, celery, capers, and black olives. Pour the dressing over and stir to mix well.
- Add cooked tortellini and shrimp to the vegetable mixture. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 145mg