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Super Shrimp and Veggie Pasta Salad

Super Shrimp and Veggie Pasta Salad

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Weearead

Weearead

This is an adaptation of my Mom's recipe. A very colorful salad that's great any time of the year. A light creamy salad dressing can be substituted to reduce calories. I've also substituted frozen shrimp for canned on occasion, depending on availability.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse in cold water.
  2. In a large bowl, combine pasta, green pepper, red pepper, onion, celery, olives and shrimp. In a separate bowl mix together: salad dressing, mustard, sugar, vinegar, salt and pepper; pour over salad. Can be served immediately, but best when chilled a few hours.
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Reviews

COOKINFORFUN
33

COOKINFORFUN

8/11/2003

I only gave this 4 stars because i am not a great lover of shrimp. I will say though that it was a huge hit at the pot luck i took it too. I am very big on food presentation and this salad looks very appetizing. I'll make it again.

EdenReagan
23

EdenReagan

6/25/2009

This recipe was very easy to make turned out really good. I didn't have the peppers so I substituted shredded carrots and yellow squash. The tang of the dressing was just right.

Grandma Wen
14

Grandma Wen

2/1/2010

This recipe was all right, but nothing spectacular. I added a small jar of artichoke hearts but otherwise made it exactly as the recipe directs. I thought the salad dressing was lacking the "wow" factor, and it didn't get better the next day. I'll make it again, but next time I'll add a teaspoon of curry powder.

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