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Minestrone-Style Shrimp Salad

TOTAL TIME: Prep: 20 min. Cook: 10 min. YIELD: 2 servings.
This shrimp salad is the perfect dish to serve as a small dinner for two. It's very light and refreshing. —Roxanne Chan, Albany, California

Ingredients

  • 1 cup uncooked tricolor spiral pasta
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons prepared pesto
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 1 cup canned white kidney or cannellini beans, rinsed and drained
  • 1 medium tomato, chopped
  • 1/4 cup fresh corn
  • 2 tablespoons sliced celery
  • 2 tablespoons diced red onion
  • 2 tablespoons diced carrot
  • 2 tablespoons roasted sweet red peppers, diced
  • 2 tablespoons minced fresh parsley
  • 2 cups Italian-blend salad greens
  • 8 peeled and deveined cooked large shrimp
  • Grated Parmesan cheese, optional

Directions

  • 1. Cook pasta according to package directions. Meanwhile, in a small bowl, whisk together the lemon juice, oil, pesto, garlic, salt and pepper. Rinse pasta with cold water; drain.
  • 2. In a large bowl, combine the pasta, beans, tomato, corn, celery, onion, carrot, red peppers, parsley and dressing. Divide salad greens between 2 plates; top with pasta mixture and shrimp. If desired, sprinkle with Parmesan cheese.

Nutrition Facts

1 each: 535 calories, 23g fat (4g saturated fat), 48mg cholesterol, 719mg sodium, 63g carbohydrate (6g sugars, 10g fiber), 21g protein.

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