366 Cals 37 Protein 29 Carbs 3 Fats
PREP TIME:
10 mins
COOK TIME:
10 mins
TOTAL TIME:
20 mins
YIELD:6 SERVINGS
COURSE:Dinner, Salad, Side Dish
CUISINE:American, Italian
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.
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
For the dressing:
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
INSTRUCTIONS
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.
VIDEO
Serving: 13/4 cups, Calories: 366kcal, Carbohydrates: 29g, Protein: 37g, Fat: 3g, Saturated Fat: 3g, Cholesterol: 251mg, Sodium: 1048mg, Fiber: 2g, Sugar: 2gBlue Smart Points:6Green Smart Points:8Purple Smart Points:6Points +:9
