Pesto Shrimp and Shells Salad

A tasty tossed pasta salad perfect for a patio picnic.

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  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 5
 

Ingredients

3
cups uncooked medium shell pasta (8 oz)
1
teaspoon salt
1
pkg (9 oz) Green Giant™ 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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