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Pesto Shrimp and Shells Salad

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Pesto Shrimp and Shells Salad
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 5
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A tasty tossed pasta salad perfect for a patio picnic.

Ingredients

3
cups uncooked medium shell pasta (8 oz)
1
teaspoon salt
1
pkg (9 oz) frozen sugar snap peas
1/3
cup purchased refrigerated pesto (from 7 oz container)
1/4
cup light mayonnaise
1
pkg (12 oz) frozen cooked medium shrimp with tails removed, thawed, rinsed
1
medium tomato, chopped
2
green onions, chopped
4
teaspoons shredded fresh Parmesan cheese

Directions

  • 1 Cook pasta to desired doneness as directed on package adding salt to water. Add frozen sugar snap peas during last 2 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.
  • 2 In large serving bowl, combine pesto and mayonnaise; blend well. Add cooked pasta, sugar snap peas, shrimp, tomato and onions; toss gently to mix. Sprinkle with cheese. If desired, serve salad on lettuce-lined plates.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
405
(
Calories from Fat
135
)
Daily Value
Total Fat
15g
23%
(
Saturated Fat
3g
15%
)
Cholesterol
140mg
47%
Sodium
580mg
24%
Total Carbohydrate
43g
14%
(
Dietary Fiber
3g
12%
,
Sugars
5g
)
Protein
24g
Daily Value*:
Vitamin A
14%
14%
Vitamin C
24%
24%
Calcium
14%
14%
Iron
30%
30%
Exchanges:
3 Starch; 2 Very Lean Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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