How To Make Chilled Italian Shrimp and Tortellini Salad
Packed with light shrimp, tortellini, celery, capers, and greens, this irresistibly tasty Italian Shrimp Tortellini Salad is best served chilled.
Serves:
Ingredients
- 8½ozricotta-spinach tortellini,such as Delallo
- 2lbsjumbo shrimp,peeled, deveined
- ¼small red onion,sliced thin
- 2stalkscelery,sliced
- 1ozcapers
- ¼cupblack olives,sliced
- 2tbspfresh parsley,chopped
- 2tbspfresh basil,chopped
For Dressing:
- 2tbspolive oil
- 1clovesmall garlic,minced
- ½tbspred wine vinegar
- 1fresh lemon,juiced
- ¾tspkosher salt
- fresh black pepper,to taste
Instructions
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In a large pot of salted boiling water, cook the tortellini according to the package directions.
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Using a large mesh spoon, transfer the pasta to a colander and rinse under cold water.
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Return the water to a boil, add the shrimp, and poach for 2 to 3 minutes, until they are just pink.
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Rinse under cold water to stop them from cooking, drain, and cut into large pieces.
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In a small bowl whisk together the dressing ingredients.
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In a large bowl, mix the onion, celery, capers, and olives and pour the dressing over. Mix well.
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Add the shrimp, tortellini, and the remaining ingredients.
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Adjust salt and pepper to taste and chill before serving.
Nutrition
- Calories: 204.16kcal
- Fat: 8.41g
- Saturated Fat: 1.72g
- Trans Fat: 0.07g
- Monounsaturated Fat: 4.67g
- Polyunsaturated Fat: 1.24g
- Carbohydrates: 8.81g
- Fiber: 2.19g
- Sugar: 1.75g
- Protein: 22.89g
- Cholesterol: 193.32mg
- Sodium: 1132.45mg
- Calcium: 115.88mg
- Potassium: 333.69mg
- Iron: 1.30mg
- Vitamin A: 100.81µg
- Vitamin C: 8.74mg
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