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.

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Servings 6

Calories 313 kcal

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.
If using raw shrimp, cook them according to your preferred method (boiling, grilling, or sautéing): here is a guide: https://www.thecheapandhealthy.com/2024/07/10/how-to-cook-shrimp/
If using pre-cooked shrimp, skip this step.
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.