Chilled Italian Shrimp Salad with Spinach Tortellini and Veggies

Chilled Italian Shrimp Salad with Spinach Cheese Tortellini and Veggies

Cook's notes: This delicious, light shrimp and tortellini salad can be served as a side or main dish, perfect for summer potlucks or anytime you need a pasta salad. And the good news it's 8 Smart Points and 366 calories. Recipe serves two and was adapted from skinnytaste.com The salad should be refrigerated several hours to enhance the flavors. 
Ingredients:

• 1-8 oz. package of cheese spinach tortellini
• 1/3 lb cooked shrimp, peeled and deveined
• 1/4 cup red onions, sliced thin
•  1 cup diced cucumbers
• 1 cup grape tomatoes, halved
• 1/4 cup jarred roasted red peppers, drained and patted dry on paper towels
• Optional 1/4 cup sliced black olives
• Fresh basil, chopped 

Lemon Herb Dressing Ingredients:

• 1/ 3 cup olive oil or lemon olive oil 
• 2 TB. lemon juice
• 2 TB. red wine vinegar
• 2 TB. dry white wine or water 
• 1/2 tsp. Dijon mustard
• 1 TB. honey
• 1 garlic clove, minced
• 1/4 tsp. each dried oregano and parsley
• Zest from one small lemon

Directions:

• Cook tortellini according to package directions, al dente. Drain and set aside.
• Mix dressing ingredients in blender.
• In a large bowl mix tortellini, shrimp, onions, tomatoes, cucumbers, roasted red peppers and olives if using. 
• Drizzle with dressing, reserving 1 tablespoon. Refrigerate several hours. To serve drizzle with rest of dressing and garnish with chopped basil.