Pasta Salad with Shrimp, Peppers, and Olives

Randy Mayor; Mary Catherine Muir

Yield: 5 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 26%
  • Fat: 7.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 19.8g
  • Carbohydrate: 26.7g
  • Fiber: 1.8g
  • Cholesterol: 114mg
  • Iron: 3.6mg
  • Sodium: 249mg
  • Calcium: 111mg

Ingredients

  • 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

Preparation

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