Village Shrimp Pasta Salad
Prep: 15 minutes plus cooling • Serves: 8
1 box (16 ounces) tri-color rotini
1 pound 31-40 count cooked, peeled and deveined shrimp, thawed if necessary, tail shells removed
1 small red onion, halved and chopped
1-1/2 cups crumbled feta cheese
1-1/2 cups Olive Garden® signature or light Italian dressing
1 cup drained, pitted Kalamata olives
1 cup halved grape tomatoes
1/4 cup chopped fresh basil plus additional for garnish (optional)
1 cup coarsely crumbled New York Bakery® Texas toast seasoned croutons
1 pound 31-40 count cooked, peeled and deveined shrimp, thawed if necessary, tail shells removed
1 small red onion, halved and chopped
1-1/2 cups crumbled feta cheese
1-1/2 cups Olive Garden® signature or light Italian dressing
1 cup drained, pitted Kalamata olives
1 cup halved grape tomatoes
1/4 cup chopped fresh basil plus additional for garnish (optional)
1 cup coarsely crumbled New York Bakery® Texas toast seasoned croutons
1.Prepare rotini as label directs for al dente rotini; cool completely.
2.In large bowl, toss shrimp, onion, cheese, dressing, olives, tomatoes, basil and rotini. Makes about 9 cups.
3.Serve pasta salad sprinkled with croutons and garnished with basil, if desired.
Approximate nutritional values per serving (1-1/8 cups):
560 Calories, 26g Fat (6g Saturated), 140mg Cholesterol, 1330mg Sodium,
58g Carbohydrates, 2g Fiber, 9g Sugars, 5g Added Sugars, 27g Protein
Dietitian’s Dish Tip(s):
Switch to whole-grain or chickpea pasta for fiber. Choose sustainably sourced shrimp for lower environmental impact and higher quality protein.
