Stuffed tortellini shells, rich artichoke hearts, tender shrimp and roasted red peppers set the stage, while a blend of fresh parsley and dill along with freshly squeezed lemon juice tie it all together with a tangy zest. With very little stovetop or oven time required, this is an ideal summer recipe. Most refreshing when served chilled or at room temperature.

Serves 4–6

·         1 large yellow onion

·         3 TB fresh lemon juice

·         1/4 cup olive oil

·         1 lb precooked shrimp, shelled

·         16 oz tortellini or other stuffed pasta, cooked, rinsed and drained

·         2 cups artichoke hearts packed in water, drained and chopped

·         1 jar (12 oz) roasted red peppers, drained and cut into strips

·         1/2 lb feta, crumbled

·         3/4 cup olives, pitted and halved

·         1 cup loosely packed mixture of fresh herbs such as parsley, dill, or basil, chopped

·         salt and pepper to taste

Slice the onion in half and then grill on medium-high heat for about 5-7 minutes on each side. (May broil if more convenient.) Chop when cooled. Whisk together lemon juice and olive oil in small bowl. Combine remaining ingredients in large bowl and toss with dressing. Serve chilled or at room temperature.