Low-calorie main dish with no added salt. Serve with crackers or whole grain French bread...great for outdoor summer meals. Can also be used as a side dish.
Ingredients
- tri-color rotini pasta: 1 pack (12 ounce pack)
- shrimp, chilled: 1 pound (cooked)
- tomatoes: 2 piece (chopped)
- green bell pepper: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- red onion: 0.5 piece (sliced)
- broccoli florets: 2 cups
- red wine vinegar: 2 Tbsp
- garlic: 2 clove (minced)
- olive oil: 2 tsp
- Italian seasoning (such as Mrs. Dash): 2 tsp
- ground black pepper: 0.125 tsp
- Parmesan cheese: 2 Tbsp (to taste, grated)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
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Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
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Serve cold; sprinkle Parmesan over individual servings.
