Ingredients
8
8 servings
- •1 pound tri-color pasta
- •1 pound cooked and peeled medium shrimp
- •1 pint cherry tomatoes, halved
- •½ cup sliced pitted green olives (Optional)
- •3 green onions, sliced
- •1 cup lemon juice
- •½ cup extra-virgin olive oil
- •1 clove garlic, minced
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse and drain.
- Mix macaroni, shrimp, tomatoes, olives, and green onions together in a large bowl.
- Combine lemon juice, oil, garlic, salt, and pepper for dressing in a separate bowl or mixing glass. Pour dressing over salad and refrigerate for at least 4 hours.
Nutritional Facts
Per 8 servings
- Calories: 421
- Carbohydrate: 47g
- Fat: 17g
- Fiber: 3g
- Protein: 20g
- Sugar: 2g
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