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Vegetable Shrimp Pasta Salad
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Description
Summertime. Picnic time. Time for a cold pasta salad. This is a wonderful salad to take on a picnic, easy to make and pack in your basket or perfect for your backyard BBQ/picnic.
Ingredients
- 12 ounces, weight Medium To Large Shrimp, Cooked Deveined With No Tails
- 2 cups Bowtie Pasta, Cooked And Drained
- ¼ cups Green Pepper, Chopped
- ¼ cups Radishes, Sliced
- ¼ cups Mushrooms, Sliced
- ¼ cups Tomatoes, Chopped Into Chunks
- ¼ cups Carrots, Shredded
- 4 Tablespoons Low Fat Sesame Ginger Dressing
- 6 Tablespoons Feta Cheese, Crumbled
Preparation
Combine the shrimp, pasta, and vegetables in a bowl. Toss with the dressing and refrigerate for at least 2 hours or overnight. Before serving, mix in the feta cheese.
Makes 4-6 servings.
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