Pasta Shrimp Veggie Salad
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- One 12-ounce package garden-style rotoni pasta
- 1 pound boiled shrimp
- 1 medium head Iceberg lettuce
- 1 medium cucumber
- 1 large tomato
- 3/4 cup raw broccolli
- 3/4 cup raw cauliflower
- 3 medium carrots
- 6 radishes
- 2 stalks celery
- 1 medium yellow squash
- 1/4 cup green pepper
- 1/4 cup red pepper
- 2 boiled eggs
- 4 tablespoons low fat mayonnaise
Boil shrimp in well seasoned water. Remove shrimp and boil pasta in shrimp water adding a little more salt if needed. Chop and slice vegetables to taste. Mix in large salad bowl. Add low fat mayonnaise and season to taste.
Serves 6.
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Cajun Country -- New Iberia, Louisiana