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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."
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Ingredients

45 m servings 283 cals
Original recipe yields 8 servings

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Directions

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  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.
  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.

Nutrition Facts


Per Serving: 283 calories; 10.8 g fat; 37.9 g carbohydrates; 9.3 g protein; 34 mg cholesterol; 408 mg sodium. Full nutrition

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Reviews

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I only gave this 4 stars because i am not a great lover of shrimp. I will say though that it was a huge hit at the pot luck i took it too. I am very big on food presentation and this salad looks...

This recipe was very easy to make turned out really good. I didn't have the peppers so I substituted shredded carrots and yellow squash. The tang of the dressing was just right.

This recipe was all right, but nothing spectacular. I added a small jar of artichoke hearts but otherwise made it exactly as the recipe directs. I thought the salad dressing was lacking the "w...

I did not add olives or sugar & I added dill & a little horseradish sauce. Also and substituted yellow onions & Dukes Mayo. Love, love

This is my daughter's all time favorite food! I have always added curry powder to the dressing ( Miracle Whip, a little sugar, pinch of salt, white pepper and a little milk to blend and smooth)...