Chilled Italian Shrimp and Tortellini Salad Recipe

Chilled Italian Shrimp and Tortellini Salad Recipe

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.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • ozricotta-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


  1. In a large pot of salted boiling water, cook the tortellini according to the package directions.

  2. Using a large mesh spoon, transfer the pasta to a colander and rinse under cold water.

  3. Return the water to a boil, add the shrimp, and poach for 2 to 3 minutes, until they are just pink.

  4. Rinse under cold water to stop them from cooking, drain, and cut into large pieces.

  5. In a small bowl whisk together the dressing ingredients.

  6. In a large bowl, mix the onion, celery, capers, and olives and pour the dressing over. Mix well.

  7. Add the shrimp, tortellini, and the remaining ingredients.

  8. Adjust salt and pepper to taste and chill before serving.


  • 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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