Tortellini and Shrimp Salad
Brighten up your mealtime with this vibrant Tortellini and Shrimp Salad, a perfect blend of hearty pasta, tender shrimp, and fresh vegetables all tossed in a zesty lemon-garlic dressing. This quick and easy recipe combines cheese-filled tortellini, juicy shrimp cooked to perfection, and crisp ingredients like cherry tomatoes, cucumber, and baby spinach for a dish that’s as healthy as it is flavorful. The homemade dressing, made with olive oil, lemon juice, and dried oregano, lightly coats each bite, delivering a burst of Mediterranean-inspired flavor. Ready in just 30 minutes and ideal for a light lunch, dinner, or even a picnic, this salad is a refreshing option that can be served immediately or prepared ahead for convenience. Garnished with fresh parsley, this crowd-pleaser is as visually stunning as it is delicious. Perfect for seafood lovers and pasta enthusiasts alike!
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Recipe Information
Ingredients
- 16 ounces Cheese-filled tortellini
- 12 ounces Raw shrimp (peeled and deveined)
- 1.5 cups Cherry tomatoes
- 1 cup Cucumber (diced)
- 0.5 cup Red onion (thinly sliced)
- 2 cups Baby spinach leaves
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 clove Garlic (minced)
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the cheese-filled tortellini according to the package instructions, typically 7-9 minutes. Drain and rinse with cold water. Set aside.
While the tortellini is cooking, heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Add the peeled and deveined shrimp, sprinkle lightly with salt and pepper, and cook for 2-3 minutes on each side or until the shrimp are opaque and cooked through. Set aside to cool.
In a small bowl, prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
In a large mixing bowl, combine the cooked tortellini, shrimp, cherry tomatoes, diced cucumber, red onion, and baby spinach leaves.
Drizzle the dressing over the salad and toss gently to ensure everything is evenly coated.
Transfer the salad to a serving dish and garnish with chopped fresh parsley.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 2323 mg | 101% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 19.3 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 898 mg | 69% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2350 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
