Chilled Italian Shrimp Tortellini Pasta Salad Recipe
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.</p>
8 1/2 oz <a href=”http://www.delallo.com/products/ricotta-and-spinach-tortellini” rel=”nofollow”>Delallo ricotta spinach</a> 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
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.
Keywords: Chilled Italian Shrimp Tortellini Pasta Salad