Super Shrimp and Veggie Pasta Salad

This is an adaptation of my Mom’s recipe. A very colorful salad that’s great any time of the year. A light creamy salad dressing can be substituted to reduce calories. I’ve also substituted frozen shrimp for canned on occasion, depending on availability.

Step: 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse in cold water.

Step: 2

In a large bowl, combine pasta, green pepper, red pepper, onion, celery, olives and shrimp. In a separate bowl mix together: salad dressing, mustard, sugar, vinegar, salt and pepper; pour over salad. Can be served immediately, but best when chilled a few hours.

Per Serving: 283 calories; protein 9.3g; carbohydrates 37.9g; fat 10.8g; cholesterol 34.2mg; sodium 408.1mg.

Fruit salad is one of the nicest salads to make . It is high in fibre and water content . As fruits can make natural sweetness , you can have it for breakfast . The sugar can will give you more energy for the 24 hours and deal with your get sugar producer cravings too.

Salads is sometimes get a bad rap for being unsatisfying (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is less talked about , but it’s precisely where you’ll find the good vegetable fruit that may fuel weight loss.