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prep time
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yield
Ingredients
- 4 1/2 cups water
- 1 1/2 pounds unpeeled fresh shrimp
- 1/2 pound snow peas or sugar snap peas
- 1 - 16 oz package rusilli or rotini
- 6 - green onions
- 4 - medium tomatoes chopped & drained
- 1/4 cup chopped fresh parsley
- 1/2 cup wine vinegar
- 1 teaspoon oregano
- 1 1/2 teaspoons basil
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 3/4 cup olive oil
How To Make light & easy shrimp & pasta salad
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Step 1In 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.
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Pasta Salads
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