Tortellini Salad with Shrimp Artichokes and Roasted Peppers
Bright, fresh, and full of Mediterranean-inspired flavors, this Tortellini Salad with Shrimp, Artichokes, and Roasted Peppers is a show-stopping dish perfect for any occasion. Tender cheese tortellini serves as the base for this vibrant salad, which is loaded with succulent sautéed shrimp, tangy marinated artichoke hearts, sweet roasted red peppers, juicy cherry tomatoes, and crisp baby spinach. Tossed in a zesty homemade dressing of olive oil, red wine vinegar, garlic, and oregano, this dish comes together in just 35 minutes for a quick and satisfying meal. Serve it chilled or at room temperature, garnished with fresh basil for a delightful touch. Ideal for summer picnics, potlucks, or as a light yet satisfying main course, this tortellini salad delivers a perfect balance of textures and flavors in every bite.
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Recipe Information
Ingredients
- 16 oz cheese tortellini
- 12 oz shrimp, peeled and deveined
- 1 cup marinated artichoke hearts (quartered)
- 1 cup roasted red peppers (sliced into thin strips)
- 1 cup cherry tomatoes (halved)
- 2 cups baby spinach
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain, rinse under cold water, and set aside.
While the tortellini cooks, heat a large skillet over medium heat. Add 1 tablespoon of olive oil and the peeled shrimp. Sauté for 3-4 minutes, or until the shrimp turn pink and opaque. Set aside to cool.
In a large mixing bowl, combine the cooked tortellini, sautéed shrimp, artichoke hearts, roasted red peppers, cherry tomatoes, and baby spinach.
To prepare the dressing, whisk together the remaining olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl.
Pour the dressing over the tortellini mixture and toss gently to combine, ensuring all ingredients are evenly coated.
Refrigerate the salad for at least 15-20 minutes to allow the flavors to meld together.
Before serving, garnish with fresh basil leaves if desired. Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 5.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 627 mg | 13% | |
*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.
