Pasta Salad with Shrimp

6-8 servings



  • 12 ounces Contessa large Cooked Tail-off Shrimp

  • 1 box rotini pasta

  • 12 ounces balsamic vinaigrette salad dressing

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 onion, chopped

  • 6 ounces sliced olives

  • Salt, pepper and crushed red pepper to taste


  • In a large pot, boil water according to the directions on the package of pasta.

  • While the pasta is cooking, chop the onion and peppers. Set aside.

  • When the pasta is finished cooking drain the water and let cool for 20 minutes.

  • Place pasta in a large bowl.

  • Add all the ingredients and mix well.

  • Cover and refrigerate for 2 hours before serving.