Pasta Salad with Shrimp, Peppers, and Olives

Pasta Salad with Shrimp, Peppers, and Olives Recipe
Randy Mayor; Mary Catherine Muir


5 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 252
Caloriesfromfat 26 %
Fat 7.2 g
Satfat 2.4 g
Monofat 2.9 g
Polyfat 1.1 g
Protein 19.8 g
Carbohydrate 26.7 g
Fiber 1.8 g
Cholesterol 114 mg
Iron 3.6 mg
Sodium 249 mg
Calcium 111 mg


2 1/2 cups cooked angel hair (about 5 ounces uncooked pasta)
3/4 cup chopped plum tomato
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/3 cup chopped green onions
2 tablespoons fresh lemon juice
1 tablespoon chopped pitted kalamata olives
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon dried oregano
3/4 pound cooked medium shrimp, peeled and deveined
1 garlic clove, minced
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh parsley


Combine the first 13 ingredients in a large bowl. Sprinkle with cheese and parsley.

April 2001
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