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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Not just a veggie salad, this on also includes shrimp, making it a nice cool, one dish meal for the summer time! Serve over lettuce... Ingredients:
1 (4 ounce) package macaroni, raw (ronzoni whole wheat pasta) |
1 cup broccoli floret |
1 (6 ounce) package shrimp, precooked (bought frozen then thawed) |
1 small tomato, chopped |
1 cup spinach, chopped (bought frozen then thawed) |
1/3 cup red onion, chopped |
1/2 teaspoon salt (optional) |
1/2 cup italian salad dressing, bottled (lowfat or light) |
2 teaspoons dried italian seasoning |
1/4 teaspoon red pepper flakes |
1 hard-boiled egg, grated (white only) |
Directions:
1. Prepare macaroni, per package, adding the broccoli during the last 4 min of the cooking time; Drain.
2. In a large bowl, combine the macaroni/broccoli with the shrimp, tomato, spinach and onion -.
3. In a small bowl, combine the salad dressing, italian seasoning, salt and red pepper flakes -.
4. Add this mixture to the pasta mixture and toss to coat well; garnish with the egg.
5. Cover and chill 2 hours; toss again before serving.
6. NOTE: this is a very light salad, hence the small amount of dressing - the dressing is only intended to enhance the salad, not to drown it ;-).
7. NOTE: prep time covers the veggie chopping and pasta cooking; cooking time covers the assembly and chilling of the salad.
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