Tortellini Salad with Shrimp, Artichokes and Roasted Peppers

Tortellini Salad with Shrimp, Artichokes and Roasted Peppers

Serves 6 to 8

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.

  • 6 tablespoons lemon juice
  • 1/2 cup olive oil
  • Salt and pepper, to taste
  • 3/4 pound precooked 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
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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.

Nutritional Info: 
Per Serving:380 calories (180 from fat), 20g total fat, 3.5g saturated fat, 85mg cholesterol, 480mg sodium, 30g carbohydrate (3g dietary fiber, 3g sugar), 19g protein

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