Wednesday, March 24, 2010

Shrimp Pasta Salad for Spring

Happy Wednesday to you! Hope everyone is having a wonderful week and enjoying a little bit of Spring! :-)

When the weather turns warmer, I enjoy making Shrimp Pasta Salad. This dish is a hit, every single time! It lasts for several days in the refrigerator (although it won't last that long - promise). Today I thought I'd share the recipe with you.

SHRIMP PASTA SALAD

(1) Large bottle of Italian Dressing (I use Wish Bone)
1/2 small green Bell Pepper, chopped
1/2 small red Bell Pepper, chopped
Broccoli & Cauliflower florets, chopped in small, bite size pieces
(1) Box of Rotini pasta, tri-color
(2) Lbs. Boiled Shrimp
(1) Small can Black Olives, halved
Fresh parmesan cheese, finely shredded (to taste, I use a ton of cheese!)

Boil pasta according to package directions. Mix all ingredients in large bowl. Marinate for 8 hours, or overnight. Enjoy!

Provided my dental work goes well on Thursday, I plan to make Shrimp Pasta Salad for the upcoming weekend! DH absolutely loves it, and honestly while trying to kick the tobacco, he's eating everything in sight.

Thank you for your sweet comments after yesterday's post. This week has been a real doozie so far, but we're going to get through it. Hopefully by Saturday, I will have the computer situated again. I miss posting photos here!

Have a great day!


19 comments:

  1. Hugs and hang in there!!! my husband gained 50 pounds! But the weight was worth him kicking the habit... in my opinion... best of luck with the dental work... I hate dental work so you have my fullest empathy! Can't wait to try this dish!

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  2. Thanks for the recipe- sounds yummy and simple enough for me! With light dressing it will actually be pretty healthy!

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  3. Just wanted to stop by and say hello. I just became a new follower. Love LP and love the blog:)

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  4. That looks so yummy! Thanks for sharing, I'll have to make it sometime!

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  5. OOH thank you! I've been running out of non-meat Lenten dishes!! :) This looks YUMMY!

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  6. I might just have to make that for Easter. YUM!

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