Pasta Salad with Shrimp and Basil


Ripe plum tomatoes and aromatic basil accent fresh shrimp. Farfalle, radiatore, rotini, or any other short, small pasta works well in place of seashells.

8 servings


  • 1 pound medium shrimp, cooked and peeled

  • 4 cups cooked medium seashell pasta

  • 2 cups chopped plum tomatoes

  • ½ cup chopped green bell pepper

  • cup fresh lemon juice

  • ¼ cup chopped shallots

  • ¼ cup chopped fresh basil

  • 2 tablespoons extra-virgin olive oil

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 1 clove garlic, minced


  1. Combine all ingredients in large bowl. Cover and refrigerate at least 8 hours.


Reprinted with permission of Cooking Light(R) magazine. All rights reserved.

CALORIES 197 (21% from fat); FAT 4.5g (sat 0.8g, mono 1.2g, poly 2.1g); PROTEIN 13.2g; CARB 25.7g; FIBER 1.5g; CHOL 83mg; IRON 2.8mg; SODIUM 249mg; CALC 30