The WW Tortellini & Shrimp Pasta Salad with Crisp Veggies and Zesty Dressing is a comforting meal. This dish contains 28 grams of protein and 330 calories per serving. Takes 40 minutes to prepare this dish. We made this meal with cheese tortellini, shrimp, olive oil, garlic, seasoning, lemon juice, tomatoes, cucumber, Italian seasoning, bell pepper, onion, broccoli, herbs, olives, red wine vinegar, and honey. Pair this dish with watermelon cucumber salad, light garlic toast, lemon green beans, herb flatbread, roasted cauliflower, strawberries, whole-grain dinner rolls, or lemon sorbet. Store this WW Tortellini & Shrimp Pasta Salad with Crisp Veggies and Zesty Dressing for 3 days in the refrigerator.
STATS:
- Total Time: 40 minutes
- Preparation Time: 20 minutes
- Serving Size: 1½ cups
- Cook Time: 10 minutes
- Cuisine: Italian
- Diet: Weight Watchers
- Course: Main
- Serving: 6
- Calories: 330 kcal
EQUIPMENT:
- Large pot
- Cutting board
- Measuring spoons
- Whisk
- Large skillet
- Colander
- Chef’s knife
- Tongs
- Measuring cups
- Large mixing bowl
- Small bowl
- Paper towels
INGREDIENTS:
TORTELLINI & SHRIMP:
- 8 oz refrigerated light cheese tortellini
- Half tsp paprika
- 1 lb peeled large shrimp
- Quarter tsp salt
- 1 tsp olive oil
- ¼ tsp red pepper flakes
- 2 minced garlic cloves
- ½ tsp Italian seasoning
- 1 tbsp lemon juice
- Quarter tsp black pepper
CRISP VEGETABLES:
- 1½ cups halved cherry tomatoes
- ¾ cup diced red bell pepper
- 1 cup broccoli florets
- Quarter cup chopped parsley
- 2 tbsp chopped basil
- Half cup sliced red onion
- 2 tbsp Kalamata olives
- 1½ cups diced cucumber
LIGHT ZESTY LEMON DRESSING:
- 1 tsp Dijon mustard
- Half tsp dried oregano
- 2 tbsp red wine vinegar
- Half tsp Italian seasoning
- 1 tsp honey
- 3 tbsp lemon juice
- Quarter tsp black pepper
- 1 small grated garlic clove
- 1 tbsp extra-virgin olive oil
- 2 tbsp cold water
- Quarter tsp salt
- 1 tsp grated lemon zest
INGREDIENT NOTES:
LIGHT CHEESE TORTELLINI:
- It gives a pasta base and cheesy taste to the dish. This cheese tortellini makes the dish lighter and healthier. You may use reduced-fat spinach tortellini as per your preference.
OLIVE OIL:
- It cooks the shrimp and do not stick it to the skillet. Olive oil provides richness to the shrimp and makes the recipe light. You may use cooking spray as another choice.
LEMON JUICE:
- It brightens the shrimp and maintains the richness of tortellini. You may use bottled lemon juice as a substitute.
RED WINE VINEGAR:
- This vinegar gives tanginess in the recipe and replaces some of the richness of extra oil. Utilize apple cider vinegar instead as another choice.
INSTRUCTIONS:
- First, whisk olive oil, salt, lemon juice, red wine vinegar, Italian seasoning, Dijon mustard, honey, grated garlic, oregano, black pepper, lemon zest, and cold water in the bowl for 45 seconds.
- Boil the salted water in the pot and cook the light cheese tortellini as per package guidelines.
- Drain the tortellini properly and rinse it well, then drain again and place aside.
- Use paper towels to dry the shrimp and add it in the bowl.
- Toss 1 tsp olive oil, black pepper, garlic, paprika, salt, Italian seasoning, and red pepper flakes with the shrimp.
- Warm the skillet on medium-high heat and cook a single layer of shrimp for 2 minutes per side.
- Then cook the other side of the shrimp for 2 minutes & turn off the flame.
- Drizzle 1 tbsp lemon juice on the shrimp and let it cool properly.
- Mix cherry tomatoes, cucumber, red bell pepper, broccoli, red onion, parsley, and basil in the bowl.
- Include cooled tortellini, shrimp, sliced olives, and 3/4 of the dressing on the vegetables.
- Gently toss all the components properly and refrigerate the bowl for 30 minutes.
- Add the remaining dressing to the salad and gently toss.
- Lastly, finish with lemon zest, parsley, black pepper, and a small squeeze of lemon juice.
TIPS:
- Cook the shrimp in the non-stick skillet with very little oil to make the salad light.
- Keep the tortellini cool so the vegetables stay crisp.
- Avoid cooking the shrimp too much to get better taste and texture.
STORAGE INFORMATION:
FRIDGE:
- Store this meal for 3 days in the container.
FREEZER:
- You should not freez this salad because the ingredients loses their texture.
FAQs:
Can I make this salad earlier?
- Yes, you may prepare it several hours in advance and refrigerate.
Are olives good to exclude from this recipe?
- Yes, you may skip them if you prefer, as the salad will still be delicious.
Can I include frozen shrimp in this meal?
- Yes, you may add frozen shrimp after drying it properly.
What is a good substitute for shrimp to include?
- You may use chicken instead of shrimp for better results.
Is this meal good for nut-allergic people?
- Yes, there are no nut ingredients included in this recipe, so it is perfect for people who have a nut allergy.
How can I make this dish vegan?
- You may replace shrimp with chickpeas or white beans for a vegan version.
NUTRITIONAL INFORMATION:
Calories: 315 kcal
Net Carbs: 28.5 g
Iron: 0.002 g
Total Carbs: 30.0 g
Vitamin A: 1,050 IU
Fiber: 1.5 g
Calcium: 0.20 g
Protein: 28 g
Sodium: 0.55 g
Potassium: 0.85 g
Weight Watchers Points: 7 Points