Shrimp Salad with Spinach Cheese Tortellini and Veggies

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 potlucks or anytime you need a pasta salad. And the good news it's 8 Smart Points and 366 calories. The recipe serves two and was adapted from skinnytaste.com The salad should be refrigerated for several hours to enhance the flavors.
Salad 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 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 2 tablespoons dry white wine
• 1/2 teaspoon Dijon mustard
• 1 tablespoon honey
• 1 garlic clove, minced
• 1/4 teaspoon 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 the 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 for several hours. To serve drizzle with the rest of the dressing and garnish with chopped basil.
  

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On the bright side so far...we have

And one more last burst of color from the Medusa head