Pasta Salad with Shrimp and Basil

recipe

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 197
Caloriesfromfat 21 %
Fat 4.5 g
Satfat 0.8 g
Monofat 1.2 g
Polyfat 2.1 g
Protein 13.2 g
Carbohydrate 25.7 g
Fiber 1.5 g
Cholesterol 83 mg
Iron 2.8 mg
Sodium 249 mg
Calcium 30 mg

Ingredients

1 pound medium shrimp, cooked and peeled
4 cups cooked medium seashell pasta (about 2 cups uncooked pasta)
2 cups chopped plum tomatoes (about 1 pound)
1/2 cup chopped green bell pepper
1/3 cup fresh lemon juice
1/4 cup chopped shallots
1/4 cup chopped fresh or 4 teaspoons dried basil
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, minced

Preparation

Combine all ingredients in large bowl. Cover and refrigerate at least 8 hours.