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.
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
Yield: 6Servings
Course: Dinner, Salad, Side Dish
Cuisine: American, Italian
Ingredients
8 1/2ozDelallo Ricotta Spinach tortellini
2lbsjumbo shrimp(peeled and deveined)
1/4small red onion(sliced thin)
2stalks celery(sliced)
1ozcapers
1/4cupsliced black olives
2tbspfresh parsley(chopped)
2tbspfresh basil(chopped)
For the dressing:
2tablespoonsolive oil
1small clove garlic(minced)
1/2tbspred wine vinegar
Juice of 1 fresh lemon
3/4tspkosher 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.