Tortellini Salad With Shrimp, Artichokes, And Roasted Peppers - cooking recipe

Ingredients

6 tablespoons lemon juice, freshly squeezed
1/2 cup olive oil
salt and freshly ground pepper
3/4 lb shrimp, cooked, peeled and halved
1 (22 ounce) package cheese tortellini or (22 ounce) package other stuffed pasta, cooked according to package directions, rinsed and drained
2 cups canned artichoke hearts, drained and quartered
1 (12 ounce) jar roasted red peppers, drained and thinly sliced
1/2 cup black olives, pitted and sliced
1 cup fresh basil, parsley (or combination) or 1 cup dill, chopped (or combination)
1/2 small red onion, thinly sliced

Preparation

In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
In a large bowl, combine all other ingredients. Add dressing and toss.
Serve chilled or at room temperature.