There are so many big flavors and textures going on in this Italian Tortellini Pasta Salad! It’s savory, delicious, and perfect for make-ahead lunches, potluck parties, BBQs, and more!


  • 1 red pepper, grilled sliced
  • 8 1/2 oz DeLallo Ricotta-Spinach Tortellini
  • 2 lbs jumbo shrimp, peeled and deveined
  • 1/4 small red onion, sliced thin
  • 2 stalks celery, sliced
  • 1 oz capers
  • 1/4 cup sliced black olives
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chopped
  • For the dressing:
  • 2 Tbsp olive oil
  • 1 small clove garlic, minced
  • 1/2 tbsp red wine vinegar
  • Juice of 1 fresh lemon
  • 3/4 tsp kosher salt
  • fresh black pepper, to taste


1 ) In a large pot of salted boiling water, cook tortellini according to package directions. Using a large mesh spoon, transfer the pasta to a colander and rinse under cold water.

2 ) Return water to a boil and add the shrimp, poach for 2 to 3 minutes, until they are just pink, rinse under cold water to stop them from cooking, drain and cut into large pieces.

3 ) In a small bowl whisk together the dressing ingredients. In a large bowl, mix the onion, celery, capers, and olives and pour the dressing over; mix well.

4 ) Add the shrimp, tortellini, and remaining ingredients. Adjust salt and pepper to taste and chill before serving. Enjoy!