Shrimp Tortellini Salad
This vibrant Shrimp Tortellini Salad combines tender cheese and spinach tortellini with juicy shrimp, crisp celery, tangy red onions, and savory olives. Tossed in a zesty dressing of olive oil, garlic, red wine vinegar, and fresh lemon juice, and garnished with fresh parsley and basil, this salad is a delightful and nutritious meal. Feel free to add other vegetables such as cherry tomatoes, cucumber, bell pepper, carrots, radish, snow peas, zucchini, spinach, or arugula.
Ingredients
- 340 gram Tortellini I use Barilla – Cheese & Spinach Approx one package
- 80 gram Celery
- 50 gram Raw Red Onion
- 50 gram Olives, Pitted
- 4 gram Parsley fresh
- 4 gram Basil fresh
- 460 gram Shrimp Cooked Tail off or Raw
Dressing
- 9 gram Olive oil
- 1 clove Garlic
- 15 ml/gram Red wine vinegar
- 15 ml/gram Water
- 1 whole Lemon Juice – Fresh Approx 45 ml/gram
- 4 gram Salt 1 tsp
- 0.5 tsp Black pepper
Instructions
- Cut the onion, celery, parsley, and basil.
- In a large pot of salted boiling water, cook the tortellini according to package directions. Transfer the cooked tortellini to a colander and rinse under cold water to cool.
- In a small bowl, whisk together the olive oil, minced garlic, red wine vinegar, water, lemon juice, salt, and black pepper.
- In a large bowl, mix the chopped onion, celery, olives, parsley, and basil. Pour the dressing over the mixture and mix well. Add the shrimp and tortellini, then mix in the remaining ingredients. Adjust salt and pepper to taste.
- Chill the salad in the refrigerator before serving.
