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.
Nutritional Info:
Per serving: 380 calories (180 from fat), 20g total fat, 3.5g saturated fat, 85mg cholesterol, 480mg sodium, 30g carbohydrates (3g dietary fiber, 3g sugar), 19g protein.
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.
See our Terms of Service.
See our Terms of Service.
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