Stuffed tortellini, rich artichoke hearts, tender shrimp and roasted red peppers set the stage, while a blend of fresh parsley and dill along with freshly squeezed lemon juice tie it all together with a tangy zest.
Home » Recipes » Tortellini Salad with Shrimp, Artichokes and Roasted Peppers
6 tablespoons lemon juice
1/2 cup extra-virgin olive oil
1/4 teaspoon fine sea salt
3/4 pound cooked shrimp, peeled and halved
1 (22-ounce) package cheese tortellini or other stuffed pasta, cooked according to package instructions, rinsed and drained
2 cups water-packed artichoke hearts, drained and quartered
1 (12-ounce) jar roasted red peppers, drained and thinly sliced
1/2 cup pitted sliced black olives
1 cup loosely packed mixed herbs such as parsley, dill or basil, chopped
1/2 small red onion, thinly sliced
1/4 teaspoon ground black pepper
Whisk together lemon juice, olive oil, salt and pepper in a small bowl. Combine shrimp, tortellini, artichoke hearts, roasted red peppers, olives, herbs, onions, salt and pepper in a large bowl. Toss with lemon juice-oil mixture. Serve chilled or at room temperature.
Per Serving:380 calories (180 from fat), 20g total fat, 3.5g saturated fat, 85mg cholesterol, 480mg sodium, 30g carbohydrates, (3 g dietary fiber, 3g sugar), 19g protein.