main course with less calories and no salt. Great for summertime outdoor meals, serve alongside whole grain French bread or crackers. also suitable for use as a side dish.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) package tri-color rotini pasta
- 1 pound cooked shrimp, chilled
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- ½ red onion, thinly sliced
- 2 cups broccoli florets
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 2 teaspoons Italian seasoning (such as Mrs. Dash®)
- ⅛ teaspoon ground black pepper
- 2 tablespoons grated Parmesan cheese, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
- Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
- Serve cold; sprinkle Parmesan over individual servings.
- Add or remove any fresh vegetables as desired.
- Instead of Italian seasoning, you can use fresh oregano and basil to taste.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 1 g |
| Sodium | 213 mg |
| Sugars | 5 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |