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Zesty Shrimp Pasta Salad with an Italian Vinaigrette
Course:
Appetizer
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
16
servings
Calories:
131
kcal
Author:
Leslie Kiszka
A colorful, simple pasta salad with homemade Italian vinaigrette and shrimp that's sure to be a hit at your next summer party!
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Ingredients
Italian Vinaigrette Dressing
¾
cup
grapeseed oil
or vegetable or canola
¼
cup
apple cider vinegar
2
teaspoons
honey
or sugar
1
teaspoon
minced garlic
or 1/4 teaspoon garlic powder
1
teaspoon
salt
1
teaspoon
ground black pepper
1
teaspoon
Parmesan cheese
grated
1
teaspoon
rice vinegar
Pasta Salad
1
lb
pasta
8
ounces
salad shrimp
or regular shrimp, diced
1
red bell pepper
diced
1
orange bell pepper
diced
1
green bell pepper
diced
2-3
stalks celery
chopped
½
vidalia onion
diced
¼
cup
relish
Instructions
Italian Vinaigrette Dressing
Combine all dressing ingredients in an airtight container and shake to combine. Set in fridge for at least one hour before use.
3/4 cup grapeseed oil,
1/4 cup apple cider vinegar,
2 teaspoons honey,
1 teaspoon minced garlic,
1 teaspoon salt,
1 teaspoon ground black pepper,
1 teaspoon Parmesan cheese,
1 teaspoon rice vinegar
Pasta Salad
Prepare pasta according to package directions. Once it's done cooking, immediately rinse in cold water. Set aside.
1 lb pasta
Combine all other pasta salad ingredients in a large bowl and stir until evenly distributed.
8 ounces salad shrimp,
1 red bell pepper,
1 orange bell pepper,
1 green bell pepper,
2-3 stalks celery,
1/2 vidalia onion,
1/4 cup relish
Add dressing and stir to combine.
Place in fridge and let chill for at least one hour before serving. Enjoy!
Nutrition
Calories:
131
kcal
|
Carbohydrates:
6
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
36
mg
|
Sodium:
449
mg
|
Potassium:
188
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
811
IU
|
Vitamin C:
38
mg
|
Calcium:
31
mg
|
Iron:
1
mg