Shrimp and Tortellini Salad with Italian Dressing

Ingredients

• 2 cups rainbow cheese tortellini, frozen
• 12 oz large shrimp, uncooked, peeled and deveined (about 24 shrimp, 600mg sodium)
• 1 small red onion, sliced thin (30g)
• 1 cup celery, sliced
• 10 black olives, sliced (90mg sodium for 5 olives)
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, choppedDressing

Dressing

• 2 tbsp extra virgin olive oil
• 1 small clove garlic, minced
• 2 tsp red wine vinegar
• 2 tbsp freshly squeezed lemon
• Zest from the lemon
• Freshly ground black pepper

Directions

Place a large pot of unsalted water on the stove and bring the water to a boil.

Add the tortellini to the boiling water and cook according to the package directions.

Drain into a colander, reserving the water. Rinse the tortellini under cold water to stop cooking and cool the pasta.

Return water to the pot and bring to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink. Drain and rinse the shrimp under cold water. Cut any very large shrimp into 2-3 pieces.

In a bowl mix together the dressing ingredients. Add the onion, celery and olives and mix well with the dressing.

Add the shrimp, pasta, parsley and basil. Add pepper to taste and mix well. Place in the refrigerator to chill before serving.

Makes 4 servings, each serving having 320 calories, 647mg sodium

Original recipe found at www.skinnytaste.com/chilled-italian-shrimp-torte