Shrimp Pasta Salad with Italian Dressing

Low-calorie main dish with no added salt. Serve with crackers or whole grain French bread…great for outdoor summer meals. Can also be used as a side dish.

INGRIDIENT

1 (12 ounce) package tri-color rotini pasta

1 pound cooked shrimp, chilled

2 tomatoes, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

½ red onion, thinly sliced

2 cups broccoli florets

2 tablespoons red wine vinegar

2 cloves garlic, minced

2 teaspoons olive oil

2 teaspoons Italian seasoning (such as Mrs. Dash®)

⅛ teaspoon ground black pepper

2 tablespoons grated Parmesan cheese, or to taste

DIRECTION

Step: 1

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.

Step: 2

Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.

Step: 3

Serve cold; sprinkle Parmesan over individual servings.

NUTRITION FACT

Per Serving: 341 calories; protein 25.6g; carbohydrates 49.8g; fat 4.1g; cholesterol 149mg; sodium 212.5mg.

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