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Shrimp Pasta Salad with Veggies

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
95 min
SERVINGS
6 servings
Lunch
Shrimp Pasta Salad with Veggies
Ingredients
  • 1 (12 ounce) package tri-color rotini pasta
  • 1 pound cooked shrimp, chilled
  • 2 tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 red onion, thinly sliced
  • 2 cups broccoli florets
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 2 teaspoons Italian seasoning (such as Mrs. Dash®)
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons grated Parmesan cheese, or to taste
Instructions
1
Begin by filling a large pot with water and adding a moderate amount of salt; heat the mixture until it reaches its boiling point.
2
Cook rotini pasta in the boiling water for approximately 8 minutes, or until it reaches a state of tenderness but still retains some firmness to the bite.
3
Immediately submerge the cooked pasta in a large container filled with ice-cold water to stop the cooking process and facilitate cooling.
4
In a separate bowl, combine an assortment of ingredients including shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper.
5
Mix the ingredients thoroughly to ensure they are evenly coated with the spices, oil, and vinegar.
6
Allow the salad mixture to rest in the refrigerator for at least 1 hour to enable the flavors to meld together.
7
Serve the chilled salad in individual portions and sprinkle a layer of Parmesan cheese over each serving.