Best Tortellini Shrimp And Pesto Salad Recipes
ROBIN'S PESTO TORTELLINI AND SHRIMP SALAD
My sister frequently makes this for summertime gatherings. There is never a bite left! So cool and fresh! The original recipe calls for Pesto tortellini, but you may use any kind you like. It also calls for fresh snowpea pods, but frozen may be substituted.
Provided by davianng
Categories Summer
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook tortellini as per package directions until al dente.
- Blanch peapods in boiling water for 2 minutes. Drain and rinse with cold water.
- Combine tortellini, shrimp, snowpea pods, cheese, green onions, salt, pepper and mayonnaise. Toss well.
- Chill at least 1 hour.
- Line bowl with Romaine lettuce leaves, pour in salad and garnish heavily with chopped fresh basil.
Nutrition Facts : Calories 302.1, Fat 7, SaturatedFat 3.2, Cholesterol 171.4, Sodium 1076.3, Carbohydrate 32, Fiber 2.9, Sugar 3.2, Protein 27
TORTELLINI, SHRIMP AND PESTO SALAD
Steps:
- Prepare Pesto dressing and set aside. In a 4 to 5 qt pan, cook tortellini in 3 quarts boiling water just until tender to bite (4 to 6 min for fresh tortellini, 15 to 20 mins for dry); or cook according to package directions. Drain, rinse with cold water; and drain well again. In a large bowl, lightly mix the tortellini, Pesto Dressing, bell pepper strips, and shrimp. Cover mixture and refrigerate for at least 1 hour or up 8 hours. Pesto Dressing In a blender or food processor, combine 1 cup lightly packed fresh basil leaves (or 3/4 cup fresh parsley leaves and 2 TB dry basil); 1 large clove garlic coarsely chopped; 1/2 cup grated Parmesan cheese; 2-1/2 TB red wine vinegar; and 1/2 cup olive oil. Whir until pureed.
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