Summer Pasta and Broccoli Salad

  • Yield: 10 servings

Ingredients

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

Instructions

  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.
blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 316 other followers