• Cooking Time:
  • Servings: 6
  • Preparation Time:


This is a great cool and refreshing salad for when it's hot in the summer. And because it's light, you won't feel so bogged down in the summer heat after eating it.


  • 1 box Tri Color Pasta
  • 1 C. frozen Peas
  • 1 (12 oz) bag frozen cooked Shrimp, thawed
  • 1 can Water Chestnuts, drained
  • 1 can sliced Black Olives, drained
  • 1 Shallot, diced
  • 1/4 C. 7 Seas Italian Dressing (or more to taste)
  • 1/2 tsp. Black Pepper


  • * Cook pasta according to manufacturer's directions and add the peas for the last minute of cooking.
  • * Meanwhile chop or slice shrimp in half or bite sized pieces. Then rinse shrimp and dry well.
  • * Quarter the water chestnuts and place shrimp and water chestnuts in a large bowel. Add the shallot and olives.
  • * When the pasta and peas are done, drain in a colander and add to the shrimp and water chestnuts bowel.
  • * Then toss in the dressing and pepper, tossing well. Add more dressing to taste if desired.
  • * Place in the fridge for a few hours to marinate.
  • * Serve cold
  • ~ Serves 6

Categories: Lunch  Pasta  Pasta  Refrigerator  Salad  Shellfish  Side Dish 
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