Shrimp and Shell Salad Carciofo

Total Time
20mins
Prep 10 mins
Cook 10 mins

This pasta salad recipe came from the back of a box of Ronzoni Pasta. Cook time does not reflect chilling time.

Ingredients Nutrition

  • 16 ounces medium pasta shells (uncooked)
  • 1 lb cooked small shrimp, peeled and deveined
  • 2 (7 ounce) jars marinated artichoke hearts, undrained and chopped
  • 1 cup caesar salad dressing
  • 1 cup frozen peas, thawed
  • 12 cup shredded carrot
  • 14 cup chopped fresh parsley
  • 2 teaspoons finely chopped garlic

Directions

  1. Cook pasta according to package directions; drain.
  2. Rinse with cold water; drain again.
  3. In a large bowl stir together remaining ingredients.
  4. Add pasta.
  5. (Season with salt and pepper to taste) Cover and refrigerate til chilled.

Reviews

(4)
Most Helpful

Really good pasta salad. I made this with a large can of tuna instead of shrimp. I used 8 ounces of pasta, but the full amount of everything else, because I like lots of "stuff" in my pasta salad.

Ginny Sue February 24, 2007

Fabulous salad recipe! Made up a package of Good Seasons Caesar to use as the dressing. Made half the recipe and the leftovers were even better the next day. Definitely a keeper to go in the permanent file. Thanks, Kim.

Marie August 30, 2004

This is the best pasta salad!! I substituted Mirj's oven-dried tomatoes #14681 for the artichokes, as I do not like them. Wow, this salad is so-o-o good. I used Ken's Creamy Caesar Dressing and we loved it. This is a "doer again"! Thanks, Carole in Orlando

carole in orlando July 08, 2004

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