Pesto Shrimp and Shells Salad
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Updated Jun 1, 2011
A tasty tossed pasta salad perfect for a patio picnic.
Pesto Shrimp and Shells Salad
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- Prep Time 25 min
- Total 25 min
- Ingredients 9
- Servings 5
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
Instructions
-
Step1Cook 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.
-
Step2In 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
405
Calories
15g
Total Fat
24g
Protein
43g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 405
- Calories from Fat
- 135
- 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
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