Whole Grain Pasta, Shrimp and Veggie Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 214.6
- Total Fat: 8.9 g
- Cholesterol: 55.2 mg
- Sodium: 153.9 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 4.2 g
- Protein: 10.2 g
View full nutritional breakdown of Whole Grain Pasta, Shrimp and Veggie Salad calories by ingredient
Introduction
This is a great summer pasta salad. You can use any combo of veggies.I added baby corn to the recipe and used a combination of fresh herbs from my herb garden. (salad in photo) This is a great summer pasta salad. You can use any combo of veggies.
I added baby corn to the recipe and used a combination of fresh herbs from my herb garden. (salad in photo)
Number of Servings: 8
Ingredients
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8 oz Barilla Whole Grain Pasta, Medium Shells, Uncooked
8 oz Cooked Shrimp
1 Green, Red or Yellow Pepper (or combo), Cut into strips
1 Medium Tomato, Diced
1 cup Fresh Snow Peas
1 Cup Celery, Chopped
1/2 Cup Black Olives, Sliced
5 Tbl Fresh Lemon Juice
3 Cloves Garlic, Minced
1/4 Cup Olive Oil
1/2 tsp each, dried marjoram & basil
Salt and Pepper, to taste
Directions
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; rinse well.
In large bowl, stir together pasta, shrimp, peppers, tomato, snow peas, celery and olives.
In small bowl, whisk together oil, lemon juice, garlic & seasonings. Pour dressing over pasta mixture; gently toss. Cover and refrigerate.
Number of Servings: 8
Recipe submitted by SparkPeople user MARMIC15.
In large bowl, stir together pasta, shrimp, peppers, tomato, snow peas, celery and olives.
In small bowl, whisk together oil, lemon juice, garlic & seasonings. Pour dressing over pasta mixture; gently toss. Cover and refrigerate.
Number of Servings: 8
Recipe submitted by SparkPeople user MARMIC15.