Best 7 Tortellini Salad With Shrimp Artichokes And Roasted Peppers Recipes

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Tortellini pasta salad is a vibrant and flavor-packed dish, perfect for a refreshing summer meal or as a side for grilled meats. The combination of tortellini, succulent shrimp, marinated artichokes, and roasted red peppers creates a symphony of flavors and textures. With its vibrant colors and delightful taste, this salad is sure to be a hit at any gathering. Whether you're looking for a light lunch or a hearty dinner, this versatile recipe can be easily customized to suit your preferences. So, gather your ingredients and let's embark on a culinary journey to create this tantalizing tortellini salad with shrimp, artichokes, and roasted peppers.

Let's cook with our recipes!

TORTELLINI SALAD WITH ARTICHOKES & SWEET PEPPERS



Tortellini Salad with Artichokes & Sweet Peppers image

I've been making this for almost 10 years, and someone asks me for the recipe every time I bring it to a party. It's really easy to make. It reminds me of summer cookouts with good friends. -Westyn Layne, Scranton, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 9

1 package (20 ounces) refrigerated cheese tortellini
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cans (14 ounces each) water-packed artichoke hearts, well drained and finely chopped
1 medium sweet red pepper, finely chopped
1/2 cup shredded Parmesan cheese

Steps:

  • Cook tortellini according to package directions for al dente. Drain tortellini; cool slightly., Meanwhile, in a large bowl, whisk oil, lemon juice, parsley, salt and pepper until blended. Add tortellini, artichokes and pepper; toss to coat. Cover and refrigerate until serving. Just before serving, stir in cheese.

Nutrition Facts :

TORTELLINI AND SHRIMP SALAD



Tortellini and Shrimp Salad image

Plan ahead this needs to chill overnight before serving, it's a great salad to take to potlucks or to serve at get togethers. Adjust all ingredient amounts to taste. Cheese tortellini can be used in place of the spinach cheese, Golden Caesar only for this salad!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time P1D

Yield 8 serving(s)

Number Of Ingredients 11

2 (12 ounce) packages spinach and cheese tortellini
2 cups fresh small broccoli florets (or use cauliflower)
1 small onion (finely chopped, about 1/3 cup) (optional)
1 (14 ounce) can artichoke hearts, quartered
1 cup sliced black olives (or to taste)
1 lb cooked small shrimp (can use more if desired)
1 (16 ounce) bottle golden caesar salad dressing
2 cups cherry tomatoes, halved
3/4-1 cup grated parmesan cheese
black pepper
salt (optional)

Steps:

  • Cook the tortellini according to package directions; drain well under cold water then place in a large bowl.
  • Add in broccoli, onion (if using) artichokes, olives, cooked shrimp and dressing; toss well to combine.
  • Cover and chill overnight.
  • Just before serving add in tomatoes and Parmesan cheese.
  • Season with black pepper to taste and salt if desired.

Nutrition Facts : Calories 455.9, Fat 38.4, SaturatedFat 7.1, Cholesterol 95.8, Sodium 1156.1, Carbohydrate 11.6, Fiber 3.7, Sugar 2.3, Protein 18.6

TORTELLINI SALAD WITH SHRIMP, ARTICHOKES, AND ROASTED PEPPERS



Tortellini Salad With Shrimp, Artichokes, and Roasted Peppers image

Found this recipe at wholefoodmarket.com. Makes a wonderful packed lunch or main dish salad. For fresh herbs, I used all basil.

Provided by LonghornMama

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 tablespoons lemon juice, freshly squeezed
1/2 cup olive oil
salt and freshly ground pepper
3/4 lb shrimp, cooked, peeled and halved
1 (22 ounce) package cheese tortellini or 1 (22 ounce) package other stuffed pasta, cooked according to package directions, rinsed and drained
2 cups canned artichoke hearts, drained and quartered
1 (12 ounce) jar roasted red peppers, drained and thinly sliced
1/2 cup black olives, pitted and sliced
1 cup fresh basil, parsley (or combination) or 1 cup dill, chopped (or combination)
1/2 small red onion, thinly sliced

Steps:

  • In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
  • In a large bowl, combine all other ingredients. Add dressing and toss.
  • Serve chilled or at room temperature.

SPINACH ARTICHOKE PASTA SALAD



Spinach Artichoke Pasta Salad image

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 14

Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 red roasted pepper, drained and chopped
1/2 small red onion, chopped
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped

Steps:

  • Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
  • Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

TORTELLINI SALAD WITH TOMATOES AND PEAS



Tortellini Salad with Tomatoes and Peas image

This is one of my standard pasta salads for potlucks or parties. It's vegetarian and so good! Don't skimp with the dressing because the tortellini soak up a lot of dressing. I estimated the dressing amounts, so you just need to taste for yourself.

Provided by Toi

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 3h

Yield 10

Number Of Ingredients 11

3 (12 ounce) packages refrigerated cheese tortellini
½ (10 ounce) package frozen peas
3 tomatoes, chopped
1 cup coarsely grated Parmesan cheese
1 bunch fresh chives, chopped
¼ cup chopped fresh parsley
6 tablespoons olive oil
2 lemons, juiced
1 tablespoon white sugar
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool.
  • Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool.
  • Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl.
  • Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl; the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 54.6 g, Cholesterol 51.1 mg, Fat 19.5 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7 g, Sodium 694.5 mg, Sugar 5.8 g

TORTELLINI PESTO SALAD



Tortellini Pesto Salad image

Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce.

Provided by Jenny Saunders

Categories     Salad     Vegetable Salad Recipes

Yield 6

Number Of Ingredients 13

1 (9 ounce) package cheese tortellini
1 small red bell pepper, julienned
¾ cup broccoli florets, blanched
⅓ cup shredded carrots
⅓ cup pitted green olives
1 clove garlic, chopped
½ cup mayonnaise
¼ cup prepared basil pesto
¼ cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 bunch fresh spinach leaves

Steps:

  • Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
  • In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
  • In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 26.1 g, Cholesterol 31.3 mg, Fat 27.3 g, Fiber 3.5 g, Protein 11.2 g, SaturatedFat 6.2 g, Sodium 614.6 mg, Sugar 3.1 g

ARTICHOKE-RED PEPPER TOSSED SALAD



Artichoke-Red Pepper Tossed Salad image

During college, I lived in France, where I learned to make vinaigrette. My host family served the dressing with artichoke hearts. That inspired me to add them to my basic tossed salad when I returned home. -Rachel Hinz, St. James, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 20-25 servings.

Number Of Ingredients 11

1 head medium head iceberg lettuce
1 bunch romaine, torn
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 medium sweet red peppers, julienned
1/2 cup thinly sliced red onion
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons sugar
1 teaspoon seasoned salt
1/2 cup shredded Parmesan cheese

Steps:

  • In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts :

Tips:

  • Use high-quality ingredients for the best flavor. Fresh shrimp, artichokes, and roasted peppers will make a big difference.
  • Don't overcook the shrimp. They should be cooked through but still tender.
  • Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
  • Don't be afraid to experiment with different flavors. You can add herbs, spices, or different types of cheese to create a salad that's unique and delicious.
  • Make sure to chill the salad before serving. This will help the flavors to meld and will make the salad more refreshing.

Conclusion:

Tortellini salad with shrimp, artichokes, and roasted peppers is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this salad a try!

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