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Tortellini Salad With Shrimp, Artichokes, and Roasted Peppers

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“Found this recipe at wholefoodmarket.com. Makes a wonderful packed lunch or main dish salad. For fresh herbs, I used all basil.”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 6 tablespoons lemon juice, freshly squeezed
  • 12 cup olive oil
  • salt and freshly ground pepper
  • 34 lb shrimp, cooked, peeled and halved
  • 1 (22 ounce) package cheese tortellini or 1 (22 ounce) packageother stuffed pasta, cooked according to package directions, rinsed and drained
  • 2 cups canned artichoke hearts, drained and quartered
  • 1 (12 ounce) jar roasted red peppers, drained and thinly sliced
  • 12 cup black olives, pitted and sliced
  • 1 cup fresh basil, parsley (or combination) or 1 cup dill, chopped (or combination)
  • 12 small red onion, thinly sliced

Directions

  1. In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
  2. In a large bowl, combine all other ingredients. Add dressing and toss.
  3. Serve chilled or at room temperature.

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