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Recipe: Super Shrimp and Veggie Pasta Salad

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

Super Shrimp And Veggie Pasta Salad Ingredients

  • 1 (12 ounce) package small seashell pasta

  • 1 small green bell pepper, chopped

  • 1 small red bell pepper, chopped

  • 3 green onions, finely chopped

  • 3 stalks celery, chopped

  • 25 large pitted black olives, sliced

  • 1 (4 ounce) can small shrimp, drained

  • 1 cup creamy salad dressing (e.g. Miracle Whip)

  • 1 teaspoon prepared mustard

  • 1 teaspoon white sugar

  • 2 teaspoons vinegar

  • salt and pepper to taste

How to Make Super Shrimp And Veggie Pasta Salad

  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.

Super Shrimp And Veggie Pasta Salad Nutritions

  • Calories: 283.2 calories

  • Carbohydrate: 37.9 g

  • Cholesterol: 34.2 mg

  • Fat: 10.8 g

  • Fiber: 2.4 g

  • Protein: 9.3 g

  • SaturatedFat: 1.5 g

  • ServingSize:

  • Sodium: 408.1 mg

  • Sugar: 6.8 g

  • TransFat:

  • UnsaturatedFat:

Super Shrimp And Veggie Pasta Salad Reviews

  • 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. Ill make it again.

  • This recipe was very easy to make turned out really good. I didnt have the peppers so I substituted shredded carrots and yellow squash. The tang of the dressing was just right.

  • 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 didnt get better the next day. Ill make it again, but next time Ill add a teaspoon of curry powder.

  • My mom and I have been making this for YEARS Comes out soooo good. The only difference is, is that I add more cans of the canned flake shrimp, no peppers, vinegar or olives. This recipe is pretty versatile, add or takeaway any ingredient(s) according to what your family and or friends like best.

  • I did not add olives or sugar & I added dill & a little horseradish sauce. Also and substituted yellow onions & Dukes Mayo. Love, love

  • This is my daughters all time favorite food I have always added curry powder to the dressing ( Miracle Whip, a little sugar, pinch of salt, white pepper and a little milk to blend and smooth). Also green olives instead of black. Yum

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