1 (7-ounce) bottle roasted red bell peppers, drained and cut into strips
3/4 cup (3 ounces) crumbled feta cheese
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley (optional)
How to Make It
Bring 6 cups water to a boil in a large saucepan. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Peel and chill shrimp.
Combine shrimp, dressing, tomato sprinkles, and rosemary in a large bowl. Add pasta and next 5 ingredients (pasta through bell peppers); toss gently to coat. Cover; chill 1 hour. Sprinkle with cheese and black pepper. Garnish with chopped parsley, if desired.
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I've been making this one for parties for years and people are always raving about it. Never any leftovers. It's delicious!
I usually use the whole box of pasta and a whole small bottle of the Ken's light Caesar dressing, then increase all other ingredients to taste. I omit the onions and cucumbers because I just don't like them. There are so many flavors in this dish you never miss them.
It's easy, quick, and tasty. Make it early and let it sit so the flavors can meld. YUM!
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