Ingredients
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8 1/2,2
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2,1
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1/4,1/2
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2
-
1,3/4
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1/4
-
2
-
2
-
-
-
-
-
-
-
Directions
This delicious, light shrimp and tortellini salad can be served as a side or main dish. Its perfect for summer potlucks, pool parties, or anytime you need a pasta salad because it isnt weighed down with heavy mayo. Its also great to make ahead as the flavors get better the longer it sits. Leftovers are perfect to pack for lunch!,To make the pasta salad used my favorite brand of pasta, Delallo with their Ricotta and Spinach Tortellini. I LOVE a good tortellini salad in the summer, adding shrimp adds lean protein and keeps the calories low. Its also delicious, every time I make it people ask me for the recipe.,As a main dish, the portions are generous, if you want to serve this as a side I would serve half the portions. You can also make half the recipe if you want to make this for less people.,Summer Pasta Salad with Baby Greens,Macaroni Salad with Tomatoes and Zucchini,Macaroni Salad with Tomatoes,Greek Pasta Salad,Summer Cavatelli
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Steps
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1
Done
|
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 |
|
2
Done
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in a Small Bowl Whisk Together the Dressing Ingredients. |
|
3
Done
|
in a Large Bowl, Mix the Onion, Celery, Capers and Olives and Pour the Dressing Over; Mix Well. |
|
4
Done
|
Add the Shrimp, Tortellini and Remaining Ingredients. Adjust Salt and Pepper to Taste and Chill Before Serving. |
