Italian Shrimp with Spinach Cheese Tortellini and Veggies

 Italian Shrimp Salad with Spinach Cheese Ravioli and Veggies

Cook's notes: This delicious, light shrimp and ravioli 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 is it's Smart Points and 366 calories per serving. The recipe serves two and was adapted from skinnytaste.com. The salad should be refrigerated for several hours to enhance the flavors.
Ingredients:

• 1-8 oz. package of cheese spinach ravioli
• 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 lemon juice
• 2 tablespoons white balsamic 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
• Optional-grated Parmesan cheese

Directions:

• Cook ravioli according to package directions, al dente. Drain and set aside.
• Mix dressing ingredients in the blender. Taste test to balance ingredients.
• 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 remaining dressing and garnish with chopped basil and grated Parmesan cheese.