Warm Italian Shrimp Salad

Name: Warm Italian Shrimp Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 3 cups uncooked rotini pasta (8 oz); 1/2 lb frozen cooked peeled deveined medium shrimp, thawed, if frozen, tail shells removed; 2 large tomatoes or 6 plum (Roma) tomatoes, chopped (about 2 cups); 1/4 cup chopped fresh basil; 1/4 cup shredded Parmesan cheese (1 oz); 2 tablespoons chopped ripe olives; 1/4 teaspoon garlic powder; 1/8 teaspoon salt; Dash pepper; 3 tablespoons red wine vinegar; 2 tablespoons olive or canola oil

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Prep 15 min
Total 15 min
Ingredients 11
Servings 4

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Qué Rica Vida Cocina

Updated Jun 15, 2012

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Ingredients

3 cups uncooked rotini pasta (8 oz)
1/2 lb frozen cooked peeled deveined medium shrimp, thawed, if frozen, tail shells removed
2 large tomatoes or 6 plum (Roma) tomatoes, chopped (about 2 cups)
1/4 cup chopped fresh basil
1/4 cup shredded Parmesan cheese (1 oz)
2 tablespoons chopped ripe olives
1/4 teaspoon garlic powder
1/8 teaspoon salt
Dash pepper
3 tablespoons red wine vinegar
2 tablespoons olive or canola oil

Directions

1

Cook pasta as directed on package. Place shrimp in colander or strainer; rinse briefly with cold water. Let stand in colander until pasta is cooked. To drain pasta, pour over shrimp in colander.
2

Meanwhile, in large bowl, mix remaining ingredients. Gently stir cooked pasta and shrimp into tomato mixture. Serve immediately.

Nutrition Information

380 Calories, 11g Total Fat, 23g Protein, 50g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 380

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 2 1/2g; 12%

Trans Fat: 0g

Cholesterol: 115mg; 38%

Sodium: 580mg; 24%

Potassium: 380mg; 11%

Total Carbohydrate: 50g; 17%

Dietary Fiber: 5g; 19%

Sugars: 3g

Protein: 23g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 30%; 30%

Calcium: 15%; 15%

Iron: 25%; 25%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;