Friday, June 15, 2012

Artichoke and Shrimp Pasta Salad

  • 1 (12-ounce) package whole wheat small pasta shells or any small pasta will work
  • 1 (16-ounce) bottle light creamy Italian dressing
  • 1 teaspoon dried dillweed
  • 2 (14-ounce) cans artichoke hearts, drained, rinsed and quartered
  • 1 (10-ounce) package frozen, pre cooked- petite shrimp thawed and drained
  • 1 large tomato chopped or a handful of grape, cherub or cherry tomatoes
  • 1 (2 ¼-ounce) can sliced black olives, drained
  1. Cook pasta according to package directions; drain, rinse, drain again and set aside to cool.
  2. In a large bowl, combine dressing and dillweed. Add pasta and remaining ingredients and toss until thoroughly combined. Cover and chill for at least 2 hours before serving.

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