Ingredients
Equipment
Nutrition
Method
- Cook the tortellini according to package directions. Cool by rinsing in cold water, then drain thoroughly. Return the pasta to the saucepan and toss lightly with two tablespoons of olive oil. Set it aside.10 ounces Cheese Tortellini, 2 tablespoons Olive Oil
- Whisk together the dressing ingredients in a large bowl until they are well blended with the oil and vinegar, becoming smooth and emulsified.2/3 cup Olive Oil, 1/3 cup White Wine Vinegar, ¼ cup roasted Red Pepper, ¼ cup Parmesan Cheese, 1 tablespoon Honey, 1 tablespoon Italian Herb Seasoning, ¼ teaspoon Salt, 1 Pinch Black Pepper
- Assemble the salad by adding the cooked tortellini, shrimp, zucchini, tomato, onion, peppers, and black olives into the large bowl. Toss the ingredients gently to coat the pasta and vegetables with the dressing. Cover and refrigerate for at least one hour or overnight.1 pound cooked Shrimp, 1 cup Zucchini or Summer Squash, 1 cup Cherry Tomatoes, 1 small Red Onion, ½ cup Black Olives, ½ cup Yellow or Green Bell Pepper, ½ cup Pepperoncini Peppers
- Before serving, add the fresh basil for a burst of flavor and freshness, then gently toss everything to redistribute the dressing, coating the vegetables and tortellini. Garnish with additional parmesan cheeseand a bit of parsley if desired.¼ cup fresh Basil
- To serve, transfer the salad to individual serving plates or bowls. Enjoy immediately as a light, refreshing main course or side dish to complement additional protein options like grilled chicken, fish, or shellfish.
Kitchen Notes
Customize this tortellini salad to suit your family’s tastes - or mix things up entirely by using what you have in your fridge and pantry. Feel free to trade out the tortellini for rotini or penne pasta, and add fresh mozzarella or pepperoni instead of shrimp. Or swap out zucchini and summer squash with any of your favorite vegetables – broccoli, spinach, and green olives would all be excellent in this dish!
Storage
1. Refrigeration:
• Transfer any leftover salad to an airtight container or cover the salad bowl tightly with plastic wrap.
• Store in the refrigerator.
• The salad can be refrigerated for up to 2-3 days. 2. Dressing Separation: • It’s normal for the dressing to separate and settle at the bottom of the bowl or container during refrigeration.
• Before serving, gently toss the salad to redistribute the dressing and evenly coat the pasta and vegetables.
• Store in the refrigerator.
• The salad can be refrigerated for up to 2-3 days. 2. Dressing Separation: • It’s normal for the dressing to separate and settle at the bottom of the bowl or container during refrigeration.
• Before serving, gently toss the salad to redistribute the dressing and evenly coat the pasta and vegetables.
Personal Notes
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