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Tortellini Salad with Shrimp, Artichokes and Roasted Peppers

Serves 6 to 8
Time 20 min
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.
Ingredients
  • 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 (22.0-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 (12.0-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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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 (22.0-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 (12.0-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