Tortellini Salad with Shrimp
- 9 ounces spinach tortellini
- 2 small zucchini, sliced
- 2 small tomatoes, cut into wedges
- 7 ounces marinated artichoke hearts, drained and quartered
- 1/4 cup sliced ripe olives, drained
- 1 lb. cooked shrimp , thawed and drained
- 1/2 cup fresh basil, chopped, or 1 Tbs. dried
- 2 Tbs. Parmesan cheese, grated
- 2/3 cup Italian dressing
Cook tortellini in a large pan of boiling water 10 minutes, or until
al dente.
Drain and transfer to a large bowl.
Combine remaining ingredients with tortellini and toss gently.
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