Chilled Italian Shrimp and Tortellini Salad

By PineyCook

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

Preparation

Step 1

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.

8 SP