Sunny shrimp pasta salad

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15 min


4 to 5 servings

* PLUS Cooking time: 8 minutes


  • 1/2 500-g pkg penne or small-shell pasta
  • 454-g pkg frozen cooked peeled shrimp
  • 1 cup frozen peas
  • 4 green onions
  • 2 tomatoes , chopped
  • 1 tsp dried oregano
  • 1 pinch salt and pepper
  • 1/2 lemon
  • 3/4 cup sun-dried tomato and oregano salad dressing


  • Bring a large saucepan of water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Meanwhile, rinse frozen shrimp under cold running water until ice crystals melt. Pat dry with paper towels. Place in a large bowl. Add frozen peas, onions, tomatoes, oregano, salt and pepper. Squeeze in juice from lemon. Add dressing and toss to coat.
  • Drain cooked pasta and immediately add to shrimp. Good warm, at room temperature or refrigerate overnight and serve cold.

Nutrition (per serving)

  • Calories
  • 428,
  • Protein
  • 27.8 g,
  • Carbohydrates
  • 48.6 g,
  • Fat
  • 13.4 g,
  • Fibre
  • 4.4 g,
  • Sodium
  • 780 mg.

The key to an amazing noodle salad is the dressing, and a bottled dressing is a quick and easy place to start. Kick it up with extra herbs, spices or fresh lemon juice. The real secret, though, is tossing the still-hot noodles with the dressing, which allows it to soak in more and keep the flavour longer.