Light & Easy Shrimp & Pasta Salad Recipe

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Light & Easy Shrimp & Pasta Salad

Jo Schrepfer


Kelli made this for the 2009 family picnic.

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4 1/2 c
1 1/2 lb
unpeeled fresh shrimp
1/2 lb
snow peas or sugar snap peas
16 oz package rusilli or rotini
green onions
medium tomatoes chopped & drained
1/4 c
chopped fresh parsley
1/2 c
wine vinegar
1 tsp
1 1/2 tsp
1/2 tsp
garlic salt
1/2 tsp
1/2 tsp
coarsely ground black pepper
3/4 c
olive oil

Directions Step-By-Step

In a large stock pot, bring water to a boil, add shrimp and cook 3 - 5 min. until shrimp turns pink. Drain well, rinse with cold water. Chill, peel, devein and set aside. Bring large pot of salted water to a boil. Add snow peas and blanch 1 -2 min. Remove with slotted spoon and run under cold water. Cook pasta according to package directions (in the same water) and drain. Rinse with cold water and drain again. In a mixing bowl, combine shrimp, snow peas, cooked pasta, onions, tomatoes and parsley tossing gently. in a seperate small bowl whisk together vinegar, oregano, basil, garlic salt & pepper. Gradullay whisk in the olive oil. Toss with pasta mixture. Cover and refrigerate at least 2 hours before serving.

About this Recipe

Course/Dish: Pasta Salads, Other Salads