Recipe by Weearead
"This is an adaptation of my Mom's recipe. A very colorful salad that's great any time of the year. A light creamy salad dressing can be substituted to reduce calories. I've also substituted frozen shrimp for canned on occasion, depending on availability."
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1 (12 ounce) package
small seashell pasta
green bell pepper, chopped
red bell pepper, chopped
green onions, finely chopped
pitted black olives, sliced
1 (4 ounce) can
small shrimp, drained
creamy salad dressing (e.g. Miracle Whip)
salt and pepper to taste
I only gave this 4 stars because i am not a great lover of shrimp. I will say though that it was a huge hit at the pot luck i took it too. I am very big on food presentation and this salad looks very appetizing. I'll make it again.
This recipe was very easy to make turned out really good. I didn't have the peppers so I substituted shredded carrots and yellow squash. The tang of the dressing was just right.
This recipe was all right, but nothing spectacular. I added a small jar of artichoke hearts but otherwise made it exactly as the recipe directs. I thought the salad dressing was lacking the "wow" factor, and it didn't get better the next day. I'll make it again, but next time I'll add a teaspoon of curry powder.
* Percent Daily Values are based on a 2,000 calorie diet.
Super Shrimp and Veggie Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 283
** Calories from Fat: 97
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