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This shrimp pasta salad is made extra delicious by tossing with tomatoes, cucumber and a light tasting cilantro-lemon vinaigrette.
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Original reipce makes 2 dozen Change Servings
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.
TIP: Replace shrimp with grilled chicken or firm tofu.
|Calories from Fat||130|
|Total Fat 15g||23%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 1g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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