SHRIMP AND TORTELLINI SALAD

Shrimp and Tortellini Salad image

Number Of Ingredients 14

8 1/2 ounces Ricotta spinach tortellini
2 pounds jumbo shrimp, peeled and deveined
1/4 small red onion, sliced thin
2 stalks celery, sliced
1 ounces capers
1/4 cup sliced black olives
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons olive oil
1 clove garlic, minced
1/2 tablespoon red wine vinegar
1 juice of one fresh lemon
3/4 teaspoon kosher salt
1 dashes fresh black pepper, to taste

Steps:

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.