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Shrimp-Pesto Salad

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Submitted by Hillbillee

YIELD

6 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

3 7.1E+2
CUPS ML PASTA SHELLS
uncooked *
1 15
TABLESPOON ML OLIVE OIL
or vegetable oil
1 237
CUP ML BASIL PESTO
or 8 ounce jar pesto sauce *
½ 118
CUP ML OLIVES
small, pitted, ripe *
¼ 59
4 4
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
cut into 4 wedges each
4 946
CUPS ML SPINACH
coarsely chopped
1 1
X X PARMESAN CHEESE
grated, if desired *
6 173.4
OUNCES ML/G SHRIMP
tiny, frozen, thawed

Directions

Cook pasta as directed on package.

Rinse in cold water and drain; toss with oil.

Mix pesto, olives, vinegar and tomatoes in large bowl.

Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach.

Cover and refrigerate at least 2 hours.

Add shrimp.

Toss and sprinkle with cheese.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 66 35% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 83mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 6%
Sugars g
Protein 14g
Vitamin A 52% Vitamin C 28%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
 

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