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macaroni broccoli floret shrimp tomatoes spinach red onion salt Italian salad dressing Italian seasoning red pepper egg
Viewed: 8 - Published at: 2 years agoIngredients
- 1 (4 ounce) package macaroni, raw (Ronzoni whole wheat pasta)
- 1 cup broccoli floret
- 1 (6 ounce) package shrimp, precooked (bought frozen then thawed)
- 1 small tomatoes, chopped
- 1 cup spinach, chopped (bought frozen then thawed)
- 13 cup red onion, chopped
- 12 teaspoon salt (optional)
- 12 cup Italian salad dressing, bottled (lowfat or light)
- 2 teaspoons dried Italian seasoning
- 14 teaspoon red pepper flakes
- 1 hard-boiled egg, grated (white only)
Method
- Prepare macaroni, per package, adding the broccoli during the last 4 min of the cooking time; Drain.
- In a large bowl, combine the macaroni/broccoli with the shrimp, tomato, spinach and onion --.
- In a small bowl, combine the salad dressing, italian seasoning, salt and red pepper flakes --.
- Add this mixture to the pasta mixture and toss to coat well; garnish with the egg.
- Cover and chill 2 hours; toss again before serving.
- NOTE: this is a very light salad, hence the small amount of dressing -- the dressing is only intended to enhance the salad, not to drown it ;-).
- NOTE: prep time covers the veggie chopping and pasta cooking; cooking time covers the assembly and chilling of the salad.
