Shrimp Pasta Salad
ounces dried campanelle pasta, spaghetti, or bow-ties (about 3 cups)
pounds cooked, peeled, and deveined shrimp
cup chopped celery
cup chopped green sweet pepper
2 1/4 ounce can sliced pitted ripe olives, drained
roma tomatoes, cut into thin wedges
recipe Citrus Vinaigrette (see recipe below) or 1-1/4 cups bottled Italian salad dressing
- Cook pasta according to package directions; drain. Rinse with cold water; drain again.
- In a large bowl combine pasta, shrimp, celery, onion, sweet pepper, and olives. Stir in tomato wedges. Pour Citrus Vinaigrette over pasta mixture and toss gently to coat. Cover and chill for 2 to 24 hours. Stir before serving. Makes 10 to 12 servings.
cup grapefruit juice
cup salad oil
teaspoon ground black pepper
- In a screw-top jar combine grapefruit juice, salad oil, honey, thyme, salt, and pepper. Cover and shake well to mix.
Nutrition Facts(Shrimp Pasta Salad)
- Per serving:
- 308 kcal cal.,
- 13 g fat
- (2 g sat. fat,
- 7 g polyunsaturated fat,
- 3 g monounsatured fat),
- 133 mg chol.,
- 280 mg sodium,
- 29 g carb.,
- 2 g fiber,
- 7 g sugar,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet