Chilled Italian Shrimp and Tortellini Salad
This refreshing and delightful shrimp and tortellini salad is an excellent choice for either a side or a main course. Ideal for summer gatherings like potlucks or poolside events, it provides a lighter alternative to traditional pasta salads that often rely on heavy mayonnaise. Enjoy this vibrant dish anytime you crave a pasta salad that feels fresh and invigorating.
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Ingredients
- 2 lbs jumbo shrimp
- 1/4 small red onion
- 1/4 cup sliced black olives
- 2 tbsp fresh parsley
- 2 tbsp fresh basil
- 2 tablespoons olive oil
- 1 small clove garlic
- 1/2 tbsp red wine vinegar
- Juice of 1 fresh lemon
- 3/4 tsp kosher salt
- fresh black pepper
- 2 stalks celery
- 1 oz capers
- 8 1/2 oz Delallo Ricotta Spinach tortellini
Instructions
- 1
Bring a sizable pot of water seasoned with salt to a rolling boil, then cook the tortellini according to the instructions on the package. Once done, use a large slotted spoon to transfer the pasta to a colander and rinse it under cold running water.
- 2
Bring the water back to a boil and introduce the shrimp, cooking them gently for 2 to 3 minutes until they turn a lovely pink hue. Afterward, rinse them under cold water to halt the cooking process, then drain and chop into sizable pieces.
- 3
In a separate small bowl, combine the dressing ingredients and whisk them together until well blended.
- 4
In a large mixing bowl, combine the chopped onion, celery, capers, and olives. Drizzle the prepared dressing over the mixture and stir thoroughly to ensure everything is well coated.
- 5
Incorporate the shrimp, tortellini, and any remaining ingredients into the bowl. Season with salt and pepper to your liking, then refrigerate the salad before serving to allow the flavors to meld.