Summer Pasta and Broccoli Salad

  • Yield 10 servings


1 box whole grain bow tie pasta
1 package frozen brocolli florets
1 pound medium cooked shrimp tails off
1 pint cherry tomatoes (halved)
2 cloves garlic (minced)
1/4 cup olive oil
2 tablespoons Low Fat Italian Vinagerette
1/4 cup parmesan cheese
1 pinch Salt & Pepper (to taste)


  1. Cook pasta al dente per package directions.  Drain.
  2. Defrost frozen broccoli  and shrimp. Dry with paper towel.  Heat 1/4 cup olive oil in large saute pan, and add garlic and broccoli.  Toss for a few minutes until brocolli is tender.  Add shrimp and tomatoes to pan, and toss for a few minutes to flavor. 
  3. Add broccoli, shrimp and tomato mixture to bow tie pasta  in a large bowl.  Cover and refrigerate.
  4. Serve with your favorite low fat Italian vinaigrette. Salt and pepper to taste. Sprinkle with parmesan cheese.



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