Italian Flag Shrimp Salad

Luann Crownover


I needed a dish to take to a lunch tomorrow and I just used what I had in my freezer and pantry. This yummy looking salad is the result. I can't wait for tomorrow!

★★★★★ 1 vote
25 Min


1 box
suddenly salad basil pesto
1/3 c
2 Tbsp
olive oil
1 bag(s)
medium frozen cooked shrimp, tails removed and thawed
1 sm. bag(s)
frozen peas, thawed
1/2 can(s)
petite diced tomatoes


1Boil pasta as stated on box. Prepare the dressing with the water and olive oil and place in a large bowl.
2Drain pasta and rinse with cool water. Add pasta to the bowl with the dressing. Toss gently to coat.
3With a slotted spoon, remove half the diced tomatoes from the can and place in bowl with pasta. Pour the remainder of the can in a zip top baggie and freeze for soup or another use later.
4Add the shrimp and peas to the bowl of pasta and toss gently to coat all with dressing. Chill for at least 1 hour, but overnitght is best.
5May be served as an appetizer, salad or main dish. It would look yummy served in lettuce cups.

About this Recipe

Regional Style: Italian
Hashtag: #shrimp