Lemon-Splashed Shrimp Salad...adapted from Cooking Light Magazin

Total Time
20mins
Prep 12 mins
Cook 8 mins

Healthy, quick, low calorie/low fat meal I saw in Cooking Light Magazine dated September 2010. It looked so pretty, I had to try it tonight and it tasted really good and was quite filling! Add the other ingredients that I didn't to fit your family's tastes. Enjoy!

Ingredients Nutrition

Directions

  1. Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender.
  2. Add shrimp, cook 3 minutes or until done.
  3. Drain. Rinse with cold water; drain well.
  4. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.
  5. Original recipe said you could also add:.
  6. 3/4 cup sliced celery.
  7. 1/2 cup chopped avocado.
  8. 1/2 cup chopped seeded poblano pepper.
  9. I didn't due to my family's taste and instead sauteed a zucchini squash in a bit of EVOO, drained over cool water and tossed with the other ingredients.