Recipes

Tortellini, Shrimp & Pesto Salad
  • Ingredients
  • 1 cup Classic Basil Pesto (page 17)
  • 1/4 cup plus 1 tablespoon red wine vinegar
  • 1 pound fresh tortellini
  • 1 medium-size red bell pepper,
  • seeded and cut into thin bite-size strips
  • 1/2 pound bay shrimp
Directions
  1. To make dressing, thoroughly blend red wine vine- gar with Classic Basil Pesto and set aside
  2. Cook tortellini until al dente
  3. Drain, rinse with cold water, and drain well again. In a large ceramic bowl, lightly mix the tortelli- ni,pesto dressing, bell pepper strips, and shrimp
  4. Cover mixture and refrigerate for at least 1 hour or up to 8 hours
  5. Serves 4 to 6.


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