Recipe
Maggi

Shrimp Pasta Salad with Cilantro-Lemon Vinaigrette

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This shrimp pasta salad is made extra delicious by tossing with tomatoes, cucumber and a light tasting cilantro-lemon vinaigrette.

15 mins. to Prepare

17 mins. Cooking Time

60 mins. Standing Time refrigerating

92 mins. Total

Servings: 6 servings, about 2/3 cup each

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This recipe is: Dairy Free Low Sodium

Ingredients

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Directions

PREPARE pasta according to package directions; drain and set aside.
HEAT 2 tablespoons oil in a large skillet over medium-high heat. Season shrimp with bouillon; cook for about 4 minutes or until shrimp turn pink. Place on a plate; set aside.
HEAT 1 tablespoon oil in large skillet over medium-high heat; add onion and 2 chopped garlic cloves. Cook, stirring frequently, for about 3 minutes or until onion is tender.
REMOVE from heat; stir in cooked shrimp.
COMBINE remaining 3 tablespoons oil, melted Outshine bars, cilantro, vinegar and remaining chopped garlic clove. Whisk until well mixed.
COMBINE pasta, shrimp mixture, vinaigrette, cucumber and tomatoes in a large bowl. Toss to combine. Season with salt and pepper. Serve immediately or refrigerate for 1 hour and serve cold.
Replace shrimp with grilled chicken or firm tofu.
Amount Per Serving
Servings: 6 servings, about 2/3 cup each
Calories240
Calories from Fat130
%Daily Value*
Total Fat 15g23%
Saturated Fat 2g11%
Cholesterol 55mg19%
Sodium 140mg6%
Carbohydrates 18g6%
Dietary Fiber 1g4%
Sugars 9g
Protein 10g
Vitamin A10%
Vitamin C20%
Calcium4%
Iron8%
* Percent Daily Values are based on a 2,000 calorie diet.
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