Chilled Italian Shrimp Tortellini Pasta Salad is the perfect meal for dining al fresco! It’s loaded with shrimp and so flavorful, you’ll want to have this all summer long.” – Julie Resnick


  • 8 1/2 oz Delallo Ricotta Spinach tortellini
  • 2 lbs jumbo shrimppeeled and deveined
  • 1/4 small red onionsliced thin
  • 2 stalks celerysliced
  • 1 oz capers
  • 1/4 cup sliced black olives
  • 2 tbsp fresh parsleychopped
  • 2 tbsp fresh basilchopped

For the dressing:

  • 2 tablespoons olive oil
  • 1 small clove garlicminced
  • 1/2 tbsp red wine vinegar
  • Juice of 1 fresh lemon
  • 3/4 tsp kosher salt
  • fresh black pepperto taste


  • In a large pot of salted boiling water, cook tortellini according to package directions. Using a large mesh spoon, transfer the pasta to a colander and rinse under cold water.
  • 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.
  • In a small bowl whisk together the dressing ingredients.
  • In a large bowl, mix the onion, celery, capers, and olives and pour the dressing over; mix well.
  • Add the shrimp, tortellini, and remaining ingredients. Adjust salt and pepper to taste and chill before serving.

This Recipe Belongs To Julie Resnick.

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