Pasta Salad with Shrimp and Basil

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 21%
  • Fat: 4.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 2.1g
  • Protein: 13.2g
  • Carbohydrate: 25.7g
  • Fiber: 1.5g
  • Cholesterol: 83mg
  • Iron: 2.8mg
  • Sodium: 249mg
  • Calcium: 30mg

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

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

Only you will be able to view, print, and edit this note.

Add Note

Pasta Salad with Shrimp and Basil Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy