Try this Shrimp Pasta Salad recipe, or contribute your own.
Suggest a better descriptionCook pasta according to directions on package. Rinse pasta with cold water & set aside. While your pasta is cooking, bring a small pot of water to a boil, add the green beans & cook appx 5 minutes to partially cook the beans. Drain & rinse. At this point you can cook the shrimp (unless you purchased cooked shrimp). Heat olive oil in a large frying pan. Over medium high heat, cook zucchini in two batches. Saute slices until lightly browned. Remove to a large bowl. Add beans to frying pan. Cover & cook until the beans are just heated through, about 3-5 minutes. Add to the bowl of zucchini, then add cooked pasta, shrimp, garlic, salt, Italian herb mix, onion & cherry tomatoes. Toss all ingredients together lightly to combine. In a separate bowl, mix Italian dressing base with water, let stand 5 minutes, then whisk with sour cream & mayonnaise. Add the red wine vinegar a tablespoon at a time to taste, and whisk again. Pour blended salad dressing over the pasta salad & mix gently & thoroughly. Cover & refrigerate until ready to eat.
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 439 | ||
Calories from Fat: 136 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 150.2mg | 46 % | |
Sodium 387.2mg | 13 % | |
Potassium 324.5mg | 9 % | |
Total Carbohydrate 59.7g | 18 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 58.7g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 439
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