Tortellini Pasta Salad With Shrimp

READY IN: 20mins
Recipe by Manami

Good and easy to prepare.

Top Review by annabee800

I can't believe I never reviewed this! I made this in February and LOVED it. However, I made it with cheese tortellini, as it was all I had. It was so good that way though, I can't imagine it with spinach tortellini! Don't wait to chill this pasta- just eat it warm. Trust me, you won't have patience. :) I HIGHLY recommend pouring the dressing on individual servings-- that way it will hold up longer after you refrigerate it. Hint: substitute chopped up chicken breast leftovers in for the shrimp. Very good, and leftovers will stay fresh longer!

Ingredients Nutrition

  • 9 ounces spinach tortellini
  • 2 small zucchini, cooked and sliced
  • 2 small tomatoes, cut into wedges
  • 7 ounces marinated artichoke hearts, drained and quartered
  • 14 cup sliced ripe olives, drained
  • 1 tablespoon Italian dressing
  • 18 teaspoon crushed red pepper flakes
  • 1 -2 tablespoon chopped fresh parsley
  • 1 lb cooked shrimp, thawed and drained
  • 2 tablespoons grated parmesan cheese
  • 23 cup fat-free Italian salad dressing (we used Newmans Own)


  1. Cook tortellinin in a large pot of boiling water 10 minutes or until al dente.
  2. Drain and transfer to a large bowl.
  3. Combine remainimg ingredients with tortellini and toss gently.
  4. Can serve this way or refrigerate.

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