Chilled Italian Shrimp Tortellini Pasta Salad

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Chilled Italian Shrimp Tortellini Pasta Salad is loaded with shrimp, perfect for dining al fresco!

Chilled Italian Shrimp Tortellini Pasta Salad is loaded with shrimp, perfect for dining al fresco!Shrimp Tortellini Pasta Salad

This delicious, light shrimp and tortellini salad can be served as a side or main dish. It’s perfect for summer potlucks, pool parties, or anytime you need a pasta salad because it isn’t weighed down with heavy mayo. It’s also great to make ahead as the flavors get better the longer it sits. Leftovers are perfect to pack for lunch!

To make the pasta salad I used my favorite brand of pasta, Delallo with their Ricotta and Spinach Tortellini. I LOVE a good tortellini salad in the summer, adding shrimp adds lean protein and keeps the calories low. It’s also delicious, every time I make it people ask me for the recipe.

As a main dish, the portions are generous, if you want to serve this as a side I would serve half the portions. You can also make half the recipe if you want to make this for less people.

Make ahead: You can make this tortellini salad a day ahead, keep refrigerated until ready to eat.

How To Make Shrimp Tortellini Pasta Salad

More Pasta Salad Recipes

Chilled Italian Shrimp Tortellini Pasta Salad is loaded with shrimp, perfect for dining al fresco!
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Chilled Italian Shrimp and Tortellini Salad

366 Cals 37 Protein 29 Carbs 3 Fats
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 6 Servings
COURSE: Dinner, Salad, Side Dish
CUISINE: American, Italian
This delicious, light shrimp and tortellini salad can be served as a side or main dish, perfect for summer potlucks or pool parties, or anytime you need a pasta salad that isn't weighed down with heavy mayo.

Ingredients

  • 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

For the dressing:

  • 2 tablespoons 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

  • 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.
  • 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.
  • In a small bowl whisk together the dressing ingredients.
  • In a large bowl, mix the onion, celery, capers and olives and pour the dressing over; mix well.
  • Add the shrimp, tortellini and remaining ingredients. Adjust salt and pepper to taste and chill before serving.

Video

Nutrition

Serving: 13/4 cups, Calories: 366kcal, Carbohydrates: 29g, Protein: 37g, Fat: 3g, Saturated Fat: 3g, Cholesterol: 251mg, Sodium: 1048mg, Fiber: 2g, Sugar: 2g
WW Points Plus: 9
Keywords: Shrimp Salad, Shrimp Tortellini Pasta Salad, Tortellini Pasta Salad

I created this recipe in partnership with Delallo Foods. I only work with brands I LOVE and use in my very own kitchen. Hope you enjoy the recipe!

 

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86 comments

  1. If I make this on a Sunday for our lunches how long would it stay good for the week?

  2. I baked my shrimp with onions instead and it came out even better! Yum!!

  3. Amazing! The only changes, I had to use cheese tortellini and dried Basil. Wasn’t sure about the celery but it worked. The water leftover from the tortellini to cook the shrimp seasoned it and it was great. What a tasty idea! Served with corn as another reviewer suggested (thank you!). This will become a staple for sure!!

  4. Live love love this – I make it often and it makes a great weekday lunch.  Also made it for my dad and he loved it too.  A regular for us! 

  5. Excellent but only 1 lb of shrimp is needed for 8.5 Oz of tortellini

  6. I am a shrimp newbie, am I looking for cooked, peeled & deveined shrimp? Do I get that frozen or fresh at the deli counter??

    Thank you for your help!

    • You can use any fresh or frozen…fresh and cooked from the fish counter would not require any poaching on your part. For frozen poach n until cooked. Rinse under cold water then peel. Shrjmp cooks fast. When shells turn pink done. Always have frozen shrimp in the freezer for quick meals.

  7. My whole family loved this (even the picky eater, minus the red onions)! It tastes amazing the next day too. I used cheese tortellini and upped the amount used. I didn’t have capers and thought that might be too strong for this dish, so I used extra black olives. Served with toasted french bread.

  8. Made this yesterday and served it over greens as a main course. Perfect for a hot day. Absolutely delicious. Only change I made was to add more garlic because we’re garlic lovers. You have it try it. You won’t be disappointed! Thanks Gina for another fantastic recipe! You’re the best!!!!

  9. Love this recipe, made this for my daughter and son-in-law and it was a hit. I made half a batch but full amount of dressing ingredients.
    One note the pasta really absorbs the dressing. So if you looking for a soggy salad this is not one of them. So refreshing and delicious, another Skinny Taste recipe was a hit💕

  10. This was so good! I subbed marinated artichokes for olives (since I’m not a fan). I never really poach shrimp – and loved how it came out!

  11. This is one of my favorite summer recipes, thanks for reminding me that I haven’t made it in a very long time! It’s perfection.

  12. I absolutely loved this salad and it has now become a summer staple for my family. Don’t cheap out on the shrimp, the jumbo ones really make it a meal. We serve it with a side of corn on the cob. So delicious and filling!

  13. Another great recipe! Followed the recipe exactly and it was delicious!

  14. This recipe did not take 20 min….more like an hour after all the chopping, cooking, peeling and deveining but it does come out delicious. I also doubled the tortellini so I tweaked the dressing a bit. 

  15. Since I’m allergic to shrimp I substituted grilled chicken. It was wonderful! Before grilling, I  used salt, pepper and paprika on the chicken. When cooked, I sliced the chicken into bite sized pieces. Then I followed your recipe. Yum!

  16. This salad is soooo good! I had to sub dried herbs for fresh because I didn’t want to go to the store and it was delicious. I suggest making more of the dressing if your package of tortellini is a bit bigger than the amount in the recipe. This will be on permanent rotation.

  17. Great recipe! Thanks for sharing it!

  18. This is delicious! I didn’t have celery, but did have some zucchini that needed to be used so I went ahead and used that. Such a tasty dish. I’ll definitely be making this again! Thanks!

  19. I madr this last year when I was staying home from worwork. My hubby hates capers and olives sothis was my secret treat! Thank you for bringing this back to the front if my mind. For all those wondering about Dellalo: it’s not available where I am (Bay Area, Ca) but there are some excellent substitutes at Trader Joe’s and Safeway. Just because Gina suggests a brand, that doesn’t mean you HAVE to use it. Cooking is about being creative and using your tastes. Have fun and stop stressing out! 😉