Cold Shrimp Tortellini Pasta Salad
A delightful and refreshing pasta salad perfect for summer meal prep, combining succulent shrimp, tender tortellini, and fresh vegetables.
Equipment
- 1 Large pot for boiling tortellini
- 1 large bowl for mixing salad
- 1 sauté pan for cooking shrimp
Ingredients
Salad
- 1 lb cheese tortellini
- 1 lb cooked shrimp peeled and deveined
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/4 red onion thinly sliced
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and rinse with cold water.
- If using raw shrimp, heat a sauté pan over medium heat and cook shrimp until pink and opaque, about 3-4 minutes per side. Allow to cool.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until well combined.
- In a large bowl, combine the cooked tortellini, shrimp, cherry tomatoes, cucumber, and red onion.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Refrigerate the salad for at least an hour to allow the flavors to meld together.
- Before serving, taste and adjust the seasoning if necessary. Serve chilled.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- The salad can be made a day in advance. Add extra dressing to refresh before serving.
Notes
Pro Tips: Always use fresh ingredients for the best flavor. Chill the salad for at least an hour before serving to allow flavors to meld. Ingredient Substitutions: Chicken or tofu can replace shrimp. Use any tortellini variety available. How to Serve: Serve chilled, paired with a light wine or grilled protein. Storage & Freshness: Store in an airtight container for up to three days. Make-Ahead Tips: The salad can be prepared a day in advance. Refresh with extra dressing before serving.