Summer Salad

  • Yield: 10 servings


1box whole grain bow tie pasta
1package frozen brocolli florets
1pound medium cooked shrimp tails off
1pint cherry tomatoes (halved)
2cloves garlic (minced)
1/4cup olive oil
2tablespoons Low Fat Italian Vinagerette
1/4cup parmesan cheese
1pinch Salt & Pepper (to taste)


Cook pasta al dente per package directions.  Drain.

Defrost frozen broccolli Florets and Shrimp. Dry with paper towel.  Heat 1/4 cup olive oil in large saute pan, and add garlic and broccolli florets.  Toss for a few minutes until brocolli is tender.  Add shrimp and tomatoes to pan, and toss for a few minutes to flavor. 

Add broccolli, shrimp and tomato mixture to bow tie pasta  in a large bowl.  Cover and refrigerate.

Serve with your favorite low fat Italian Viniagrette. Salt & pepper to taste. Sprinkle with parmesan cheese.