1 package Mama Rosie’s Tortellini
1 cup Italian dressing
1 pound uncooked shrimp, peeled and deveined
8 cups mixed salad greens
1 pint cherry or grape tomatoes, halved
1 cup crumbled feta cheese
1 medium size red onion, chopped
½ cup ripe black olives, chopped
8-10 leaves fresh basil, thinly sliced
Pour 1/2 cup salad dressing in a large resealable plastic bag.
Add the shrimp; seal bag and turn to coat.
Refrigerate for 30 minutes.
Meanwhile, bring a large pot of salted water to a boil.
Cook Tortellini according to package directions.
Drain and toss with 1/4 cup of prepared salad dressing and set aside to cool slightly.
Drain bag of shrimp and discard marinade.
Thread shrimp on four metal or soaked wooden skewers.
Grill, covered, over medium heat for 5-7 minutes or until shrimp turn pink, turning once. (Shrimp can also be grilled on a grill pan in the kitchen.)
Place salad greens in a large bowl and toss with remaining 1/4 of salad dressing.
Add tomatoes, cheese, onions, olives, shrimp and tortellini.
Toss to combine, and top with fresh basil.