Robin's Pesto Tortellini & Shrimp Salad Recipe

"My sister frequently makes this for summertime gatherings. There is never a bite left! So cool and fresh! The original recipe calls for Pesto tortellini, but you can use any kind you like. It also calls for fresh snowpea pods, but frozen and thawed may be substituted."

Step by Step Method

Step 1

Cook tortellini as per package directions until al dente.

Step 2

Blanch snowpea pods in boiling water for 2 minutes. Drain and rinse with cold water.

Step 3

Combine tortellini, shrimp, snowpea pods, cheese, green onions, salt, pepper and mayonnaise. Toss well.

Step 4

Chill at least 1 hour.

Step 5

Line bowl with Romaine lettuce leaves, pour in salad and garnish heavily with chopped fresh basil.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

If you can't find fresh snowpea pods, frozen and thawed may be substituted.
For the best flavor, use freshly grated Parmesan cheese.

Ingredient substitutions

Substitute cooked and chopped chicken for the shrimp - this will make the dish more accessible to those who don't eat seafood, and will also provide more protein.
Substitute frozen and thawed edamame for the snowpea pods - this will provide a more vibrant green color to the dish, and will give it a slightly nuttier flavor.

Variations

Taco Tortellini & Shrimp Salad Substitute the pesto tortellini with taco-flavored tortellini, omit the parmesan cheese, and replace the mayonnaise with a taco-flavored ranch dressing. Add 1/2 cup of diced tomatoes, 1/4 cup of diced red onion, 1/4 cup of diced red bell pepper, 1/4 cup of diced jalapeno pepper, and 1/4 cup of diced cilantro.

Serve with

Garlic Roasted Asparagus: Roasted asparagus is a great side dish to serve with Robin's Pesto Tortellini & Shrimp Salad. The garlic and olive oil flavors pair nicely with the pesto and shrimp, while the asparagus adds a crunchy texture. Roasting the asparagus brings out its natural sweetness and helps to complement the other flavors of the salad.

Mashed Potatoes with Chives: Mashed potatoes are a great complement to Robin's Pesto Tortellini & Shrimp Salad. The creamy potatoes provide a smooth texture to the dish, while the chives give it an added layer of flavor. The potatoes also help to balance out the acidity of the pesto and the sweetness of the shrimp. Plus, they are easy to prepare and can be served hot or cold.

FAQ

Q: Can I use frozen snowpea pods instead of fresh?

A: Yes, you can substitute frozen and thawed snowpea pods for the fresh ones in the recipe.

Q: How do I know when the snowpea pods are cooked?

A: The snowpea pods are cooked when they are tender and bright green in color. You can also test one by tasting it.

Fun facts:

Fun Fact 1: The tortellini pasta used in this recipe is an Italian classic, believed to have been invented in Bologna, Italy in the 15th century. According to legend, the shape of the tortellini was inspired by the navel of the goddess Venus.

Fun Fact 2: The mayonnaise used in this recipe was created by the French chef of the Duke de Richelieu in 1756. The chef named the sauce "Mahonnaise" after the Duke's victory in the city of Mahon, Spain.