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Summer Pasta and Broccoli Salad
Recipe by CynthiaF
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)
Cook pasta al dente per package directions. Drain.
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.
Add broccoli, shrimp and tomato mixture to bow tie pasta in a large bowl. Cover and refrigerate.
Serve with your favorite low fat Italian vinaigrette. Salt and pepper to taste. Sprinkle with parmesan cheese.