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Shrimp Pasta Salad With Fresh Fruit Salsa

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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Looking for a light and refreshing salad? Try this intriguing combination with either fresh or frozen cooked shrimp.
Updated Sep 6, 2010
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Ingredients

  • 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

Steps

  • 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

230 Calories, 8g Total Fat, 16g Protein, 26g Total Carbohydrate

Nutrition Facts

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