Pasta Salad with Shrimp, Peppers, and Olives

  • Sandra2 Posted: 06/12/09
    Worthy of a Special Occasion

    This recipe is very similar to one that a friend gave me and than another friend and I enhanced with the shrimp, kalamata olives, diced cucumber.. We have used about 2 tablespoons of the Greek seasoning in place of herbs. Excellent "keeper" and crowd-pleaser.

  • Cristy Posted: 04/26/10
    Worthy of a Special Occasion

    I served this last night with grilled chicken, it made a great side dish but I think I could make a meal out of it w/just a side salad. I followed advice from other reviews and added a little more olive oil and lemon juice (1/2). I also left out the olives but that is personal. Everyone thought it was great. A perfect way to use left over shrimp this Summer!!

  • amybrowntown Posted: 06/24/09
    Worthy of a Special Occasion

    Lightly sauteed the tomatoes and bell peppers in the olive oil and served the whole dish hot when the pasta and shrimp came out of the pot - it was delicious and we can eat it cold the next day for lunch.

  • PinkLadyLA Posted: 09/29/10
    Worthy of a Special Occasion

    I think my big problem with this recipe was the lack of flavor. First, I used frozen, dethawed shrimp instead of fresh. I think I'll try it again sauteing the shrimp in garlic and oil. And maybe I need more seasoning. I really liked all of the ingredients that went into this dish, just not the finished product.

  • darlamaxine Posted: 01/20/12
    Worthy of a Special Occasion

    Great recipe, the angel hair pasta just did not work. Next time I am going to try a thicker pasta.

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