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Shrimp Tortellini Summer Pasta Salad

  • Author: Crystal
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: None

Description

A bright summer pasta salad combining succulent medium shrimp, cheese-filled tortellini, and a robust Pikkio Pakkio sauce, tossed with fresh herbs and a light olive oil dressing.

Ingredients

Scale
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon fresh chopped oregano or 2 teaspoons of dry
  • 2 tablespoons minced white onions
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup browned pancetta, cut into 1/4″ dice or chopped browned bacon
  • 2 cups canned Italian peeled tomatoes, drained and chopped (retain drained juice; see below)
  • 1 cup canned tomato juice
  • 1 teaspoon C&H Golden Brown Sugar
  • 1 pound cooked medium shrimp
  • 1 pound cooked ravioli or tortellini with your favorite filling at room temperature; stir in 2 tablespoons of olive oil to prevent sticking.
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh chopped basil or parsley.
  • 1/4 cup grated Parmesan or Romano cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat a skillet over medium heat and brown the pancetta until crisp, then set aside to cool.
  2. In the same skillet, add the garlic, onions, and red pepper flakes; sauté for 1 minute.
  3. Stir in the chopped tomatoes, tomato juice, brown sugar, and the fresh basil and oregano; simmer for 5 minutes until the sauce thickens.
  4. Season the sauce with salt and pepper, then remove from heat and let cool slightly.
  5. Cook the tortellini according to package directions, drain, and rinse under cold water; toss with 2 tablespoons olive oil to keep from sticking.
  6. In a large bowl combine the cooked tortellini, shrimp, cooled sauce, and chopped basil or parsley.
  7. Drizzle the lemon juice and Dijon mustard over the mixture, toss well, and fold in the grated Parmesan.
  8. Adjust seasoning with additional salt and pepper if needed, then refrigerate for at least 15 minutes before serving.

Notes

Can be served chilled or at room temperature for a refreshing summer meal.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Cold mixed salad
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 20g
  • Cholesterol: 150mg

Keywords: pasta salad, shrimp, tortellini, summer, Italian, Mediterranean

Find it online: https://crystalrecipes.com/shrimp-tortellini-summer-pasta-salad/