Chilled Italian Shrimp and Tortellini Salad

• Seafood

  • 2 lbs Shrimp, jumbo

• Produce

  • 2 tbsp Basil, fresh
  • 2 stalks Celery
  • 1 small clove Garlic
  • 1 Lemon, juice of fresh
  • 2 tbsp Parsley, fresh
  • 1/4 Red onion, small thin

• Condiments

  • 1/4 cup Black olives
  • 1 oz Capers

• Pasta & Grains

  • 8 1/2 oz Delallo ricotta spinach tortellini

• Baking & Spices

  • 1 Black pepper, fresh
  • 3/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1/2 tbsp Red wine vinegar

Found on skinnytaste.com

Description

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
• 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

Directions

• 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.

Nutrition