Ingredients for Sloughed Tortellini Salad
- 1 (16 ounce) package Cheese Filled Tortellini
- 5 ounces Fresh Spinach
- Green Onions
- Ripe Olives
- 1/2 cup diced Red Bell Pepper
- 8 ounces Baby Shrimp
- Sour Cream
- Mayonnaise
- Caesar Salad Dressing
- Salt to taste
- Fresh Ground Pepper to taste
- 1/2 cup finely chopped red onion
- 1/2 cup sliced Kalamata olives
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
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How to Make Sloughed Tortellini Salad
- Cook 1 pound of cheese tortellini according to package directions. Drain well and rinse with cold water to stop the cooking process.
- Blanch 5 ounces of fresh spinach in a pot of boiling water for 1 minute. Immediately drain and rinse with cold water to maintain its vibrant green color.
- Finely chop 1/2 cup of red onion.
- Slice 1/2 cup of Kalamata olives.
- Dice 1/2 cup of bell pepper (any color).
- Cook 8 ounces of shrimp until pink and opaque. Chop into bite-sized pieces once cool.
- In a large glass or plastic bowl, combine the cooked tortellini, blanched spinach, red onion, olives, bell pepper, and shrimp.
- In a separate bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, salt, and pepper to taste.
- Pour the dressing over the tortellini mixture and toss gently to combine.
- Cover and refrigerate for at least 1 hour, or up to 24 hours, to allow the flavors to meld.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
11g
Fat
34g
Carbs
16g
