Shrimp Pasta Salad With Fresh Fruit Salsa

Looking for a light and refreshing salad? Try this intriguing combination with either fresh or frozen cooked shrimp.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

2
cups uncooked farfalle (bow-tie) pasta (4 ounces)
1
head Boston lettuce
1
medium cucumber, cut lengthwise in half, then sliced crosswise
12
ounces cooked (peeled and deveined) large shrimp
1
avocado, sliced

Fresh Fruit Salsa

1/2
cup coarsely chopped pineapple
1/2
cup coarsely chopped strawberries
1
teaspoon grated orange peel
2
tablespoons orange juice
1
tablespoon olive or vegetable oil
1/4
teaspoon salt
1/8
teaspoon white pepper
2
kiwifruit, peeled and coarsely chopped
1
small jalapeño chile, chopped

  • 1 Mix all ingredients for Fresh Fruit Salsa.
  • 2 Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • 3 Divide lettuce leaves among serving plates. Arrange pasta, cucumber, shrimp and avocado on lettuce-lined plates. Serve with salsa.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
),
Cholesterol
110mg
110%;
Sodium
220mg
220%;
Total Carbohydrate
26g
26%
(Dietary Fiber
3g
3%
),
Protein
16g
16%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.