Shrimp Pasta Salad
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Shrimp Pasta Salad
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Kick up the pasta salad a notch by serving this Shrimp Pasta Salad. Gussied up with a homemade Italian dressing, you'll love this pasta salad as a side dish or light meal.
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Ingredients
- 16 ounce bow tie pasta cooked (or any pasta of choice)
- 1 cup Italian dressing I use homemade
- 3 cups diced vegetables any combo (I love using cherry tomatoes, cucumber, celery, green pepper, broccoli, whatever you have on hand)
- ¼ cup shredded Parmesan cheese
- 8 ounce Shrimp cooked, tails removed (de-veined)
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Instructions
- Cook pasta according to package directions. Rinse in cold water.
- Dice veggies and add to pasta in a large bowl. Top with italian dressing, parmesan cheese and shrimp. Enjoy.
Notes
- Cook the pasta al dente. The noodles will soften very slightly as they marinate in the dressing, so I cook them for about a minute less than I normally would to keep the pasta salad from getting mushy.
- While you can buy pre-cooked shrimp from the grocery store, I find the flavor is best if you cook it yourself. Use a simple stovetop or boiling method and cool the shrimp before you add it to this recipe.
- Be sure the shrimp tails and veins are removed before cooking and adding them to the pasta salad.
- I recommend the Italian dressing here. However, a Greek dressing or Vinaigrette would also be a tasty choice.
Nutrition Information
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Calories
249kcal
(12%)
Carbohydrates
31g
(10%)
Protein
13g
(26%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Cholesterol
62mg
(21%)
Sodium
627mg
(26%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 62mg | 21% |
| Sodium | 627mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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