Keep Things Light With This Chilled Shrimp And Tortellini Pasta

When you think about eating seafood, it is likely a warm dish filled with all your favorite. Since the heat of summer still seems to be sticking around, we decided to find a way to take our favorite seafood and chill it down, leaving us with this chilled Italian shrimp tortellini pasta salad.


  • 8 1/2 oz Delallo ricotta spinach tortellini
  • 2 lbs jumbo shrimp, peeled and deveined
  • 1/4 small red onion, sliced thin
  • 2 stalks celery, sliced
  • 1 oz capers
  • 1/4 cup sliced black olives
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped

For the dressing:

  • 2 tablespoons olive oil
  • 1 small clove garlic, minced
  • 1/2 tablespoon red wine vinegar
  • Juice of 1 fresh lemon
  • 3/4 tsp kosher salt
  • fresh black pepper, to taste

image source: skinnytaste

Make it!


  1. Boil a large pot of salted water, then cook the tortellini according to package directions. Transfer the pasta to a strainer and rinse with cold water. Return the water to a boil and add in the shrimp, poaching for 2 to 3 minutes until pink.
  2. Rinse under cold water to stop the cooking. Drain and cut into large pieces.
  3. Whisk together dressing ingredients. In a separate large bowl, mix the onion, celery, capers, and olives together.
  4. Pour the dressing over the entire thing and mix again. Add the shrimp, tortellini, and remaining ingredients into the mix as well. Chill before serving.