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Pesto Shrimp and Shells Salad

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By Pillsbury Kitchens
Updated Jun 1, 2011
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A tasty tossed pasta salad perfect for a patio picnic.

Pesto Shrimp and Shells Salad

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 5
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Ingredients

  • 3 cups uncooked medium shell pasta (8 oz)
  • 1 teaspoon salt
  • 1 pkg (9 oz) frozen sugar snap peas
  • 1/3 cup purchased refrigerated pesto (from 7 oz container)
  • 1/4 cup light mayonnaise
  • 1 pkg (12 oz) frozen cooked medium shrimp with tails removed, thawed, rinsed
  • 1 medium tomato, chopped
  • 2 green onions, chopped
  • 4 teaspoons shredded fresh Parmesan cheese

Instructions

  • Step 
    1
    Cook pasta to desired doneness as directed on package adding salt to water. Add frozen sugar snap peas during last 2 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.
  • Step 
    2
    In large serving bowl, combine pesto and mayonnaise; blend well. Add cooked pasta, sugar snap peas, shrimp, tomato and onions; toss gently to mix. Sprinkle with cheese. If desired, serve salad on lettuce-lined plates.

Nutrition

405 Calories
15g Total Fat
24g Protein
43g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
405
Calories from Fat
135
Total Fat
15g
23%
Saturated Fat
3g
15%
Cholesterol
140mg
47%
Sodium
580mg
24%
Total Carbohydrate
43g
14%
Dietary Fiber
3g
12%
Sugars
5g
Protein
24g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
24%
24%
Calcium
14%
14%
Iron
30%
30%
Exchanges:
3 Starch; 2 Very Lean Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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