This dish travels well – perfect for picnics, barbeques and potlucks.

Reviews
Looks and sounds great. Can't wait to try it. Thanks !
- Carmella Vaudo, New York

All these recipes look to be delicious, but none include the nutritional facts. This is important to me because I am diabetic & need to watch my carbs & sugar.
- Lorna Young, Massachusetts

a nice pasta dinner to serve to your dinner date with some chilled white wine. watch what happin next.
- sylvia, Texas

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New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

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Just about any shape of pasta does the trick when you prepare this seafood pasta main dish for friends and family.

 

Servings: 10 to 12 servings

Total: 150 mins

Rated:

 

 

Ingredients

10 ounces dried campanelle pasta, spaghetti, or bow-ties (about 3 cups)

1-1/2 pounds cooked, peeled, and deveined shrimp

1 cup chopped celery

1/2 cup chopped red onion

1/2 cup chopped green sweet pepper

1 2-1/4-ounce can sliced pitted ripe olives, drained

4 roma tomatoes, cut into thin wedges

1 recipe Citrus Vinaigrette (see recipe below) or 1-1/4 cups bottled Italian salad dressing

 

Directions

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.

2. In a large bowl combine pasta, shrimp, celery, onion, sweet pepper, and olives. Stir in tomato wedges. Pour Citrus Vinaigrette over pasta mixture and toss gently to coat. Cover and chill for 2 to 24 hours. Stir before serving. Makes 10 to 12 servings.

3. In a screw-top jar combine 3/4 cup grapefruit juice; 1/2 cup salad oil; 2 tablespoons honey; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Cover and shake well to mix.

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