Tortellini Shrimp & Asparagus Salad
Tortellini Shrimp & Asparagus Salad
sponsored by e-cloth
In our next recipe for the Salad Recipe Series sponsored by e-cloth, I created this Tortellini Shrimp & Asparagus Salad that is perfect left cold or at room temperature. Summer entertaining needs to be simple and easy, while at the same time pretty and elegant.
Buy your favorite cheese tortellini and toss with asparagus and shrimp that were lightly sauteed with olive oil, garlic, dijon mustard and a little white wine and you've got a great salad that is hearty and perfect for your summer party!
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- 9 oz package cheese tortellini, I used Buitoni
- 1/4 cup sliced red onions
- 2 cloves finely chopped garlic
- 1 tablespoon dijon mustard
- 2 tablespoons olive oil
- 1/2 pound raw medium shrimp, deveined
- 1 bunch asparagus, chopped
- 1/4 cup your favorite white wine
- 3 cups mixed greens
- 1/2 cup halved cherry tomatoes
Cook the tortellini as it says on the package instructions, drain and set aside.
Heat a saute pan to medium-heat with olive oil. Saute the onions and garlic until the onions have become tender. Add the dijon mustard and with a wooden spoon, mix with the onions and garlic, scraping the bottom of the pan.
Then, add the shrimp and asparagus. Toss together with 1/4 teaspoon kosher salt and fresh cracked pepper. Add white wine and scrape the bottom of the pan. Then, cover for about 2 minutes.
Simmer until shrimp are pink and turn heat off and let cool.
In a salad bowl, add the salad greens and tortellini and toss together with the shrimp and tortellini. Top with cherry tomatoes and enjoy!