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Shrimp and Veggie Pasta Salad
Shrimp and Veggie Pasta Salad

Shrimp and Veggie Pasta Salad

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 box (8 oz.) elbow macaroni
Veggies: broccoli, grape tomatoes, shredded carrots, black olives, artichoke hearts (chopped), red onions - (do not cook, add raw)
Feta cheese crumbles
1/2 lb cooked shrimp - tails removed
1/2 cup Kraft Balsamic Vinaigrette
Salt
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Let's Make It
1
1) Cook elbow macaroni, as directed. Rinse with cold water and drain.
2
2) Combine all veggies and shrimp, (You can use whatever veggies you like, and as much as you like) together; add macaroni - blend all ingredients. Then add the vinaigrette. Salt to taste.
3
3) Refrigerate 20 minutes or longer.
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