Village Shrimp Pasta Salad
Prep: 15 minutes plus cooling • Serves: 8
1 box (16 ounces) PICS traditional tri-color rotini
1 pound 31-40 count cooked, peeled and deveined shrimp, thawed if necessary, tail shells removed
1 small red onion, halved and chopped
1-1/2 cups crumbled feta cheese
1-1/2 cups PICS Italian dressing
1 cup drained PICS pitted Kalamata olives
1 cup halved grape tomatoes
1/4 cup chopped fresh basil plus additional for garnish (optional)
1 pound 31-40 count cooked, peeled and deveined shrimp, thawed if necessary, tail shells removed
1 small red onion, halved and chopped
1-1/2 cups crumbled feta cheese
1-1/2 cups PICS Italian dressing
1 cup drained PICS pitted Kalamata olives
1 cup halved grape tomatoes
1/4 cup chopped fresh basil plus additional for garnish (optional)
1. Prepare rotini as label directs for al dente rotini; cool completely.
2. In large bowl, toss shrimp, onion, cheese, dressing, olives, tomatoes, basil and rotini. Makes about 9 cups.
3. Serve pasta salad garnished with basil, if desired.
Approximate nutritional values per serving (1-1/8 cups):
516 Calories, 23g Fat, 6g Saturated Fat, 140mg Cholesterol, 1224mg Sodium,
53g Carbohydrates, 2g Fiber, 9g Sugars, 5g Added Sugars, 26g Protein