Shrimp And Veggie Pasta Salad Recipes

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ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY

Here's what you need: cherry tomato, shredded carrot, yellow bell pepper, red onion, asparagus, shrimp, olive oil, chili powder, fresh oregano, salt, pepper, lime juice, mixed greens, lime juice, olive oil, honey, chili powder, salt, pepper

Provided by Mercedes Sandoval

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 19



Roasted Shrimp & Veggie Salad Recipe by Tasty image

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Add cut vegetables to a baking sheet lined with parchment paper.
  • Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
  • Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
  • Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
  • Mix dressing ingredients together in a small bowl.
  • In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
  • Enjoy!

Nutrition Facts : Calories 668 calories, Carbohydrate 47 grams, Fat 32 grams, Fiber 8 grams, Protein 52 grams, Sugar 27 grams

1 cup cherry tomato, sliced
1 cup shredded carrot
1 cup yellow bell pepper, diced
1 cup red onion, diced
1 cup asparagus, diced
1 lb shrimp
olive oil, to coat
chili powder, to taste
1 teaspoon fresh oregano, to taste
salt, to taste
pepper, to taste
lime juice, to taste
1 large handful mixed greens
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
salt, to taste
pepper, to taste

EASY SHRIMP AND VEGGIE PASTA FRESCA

Fresh veggies, shrimp and pasta make this one-dish meal a busy cook's dream! Neutral soybean oil lets the fresh flavors take center stage. Serve and enjoy, hot or cold!

Provided by United Soybean Board

Categories     Trusted Brands: Recipes and Tips     United Soybean Board

Time 35m

Yield 6

Number Of Ingredients 14



Easy Shrimp and Veggie Pasta Fresca image

Steps:

  • Heat soybean oil in large skillet over medium high heat.
  • Add garlic and cook for 2 minutes, stirring occasionally.
  • Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
  • Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
  • Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
  • Top with Parmesan cheese, if desired.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 33.5 g, Cholesterol 116.2 mg, Fat 9.1 g, Fiber 3.3 g, Protein 18.8 g, SaturatedFat 1.7 g, Sodium 248.3 mg, Sugar 2.7 g

3 tablespoons soybean oil (often labeled "vegetable oil")
3 cloves garlic, chopped
1 pound shrimp (30 to 35 per lb.), peeled and deveined
½ teaspoon red pepper flakes
1 lemon, juiced and zested
1 (8 ounce) package farfalle or bow-tie pasta, cooked according to package directions
1 cup cherry tomatoes, halved
¾ cup shelled edamame, thawed
1 carrot, cut into matchstick-size pieces
1 red bell pepper, cut into 1-inch squares
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon Italian parsley, chopped
2 tablespoons shredded Parmesan cheese

SHRIMP AND VEGGIE PASTA SALAD

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 6



Shrimp and Veggie Pasta Salad image

Steps:

  • 1) Cook elbow macaroni, as directed. Rinse with cold water and drain.
  • 2) Combine all veggies and shrimp, (You can use whatever veggies you like, and as much as you like) together; add macaroni - blend all ingredients. Then add the vinaigrette. Salt to taste.
  • 3) Refrigerate 20 minutes or longer.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 box (8 oz.) elbow macaroni
Veggies: broccoli, grape tomatoes, shredded carrots, black olives, artichoke hearts (chopped), red onions - (do not cook, add raw)
Feta cheese crumbles
1/2 lb cooked shrimp - tails removed
1/2 cup Kraft Balsamic Vinaigrette
Salt

SHRIMP VEGGIE SALAD

My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! -Karen Goodnature, Lompoc, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (1 cup each).

Number Of Ingredients 10



Shrimp Veggie Salad image

Steps:

  • Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 160mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

1 pound peeled and deveined cooked medium shrimp
3 medium tomatoes, seeded and cut into 1/2-inch pieces
2 medium cucumbers, quartered and sliced
1 small red onion, chopped
1/2 cup chopped fresh cilantro
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 medium ripe avocados, peeled and cubed

CLASSIC MACARONI SALAD

This classic macaroni salad recipe is a refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or festive weekend barbecue. -Dorothy Bayes, Sardis, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 12



Classic Macaroni Salad image

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.

Nutrition Facts : Calories 115 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 362mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

2 cups uncooked elbow macaroni
1 cup fat-free mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-boiled large egg, chopped
Dash paprika

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