Shrimp & Vegetable Salad Recipe

Shrimp & Vegetable Salad Recipe

Ingredients:

1 c of uncooked pasta (Rotini)
16 oz of frozen mixed vegetables (cauliflower, carrots, and sugar snap peas); cooked then drained
9 oz of cooked shrimp (frozen); thawed
1 c of tomatoes (cherry); halved
1/2 c of vinaigrette (tarragon)

Instructions:

Cook the pasta according to its package instructions; drain. Combine cooked vegetables, shrimp, tomatoes, and vinaigrette; toss with cooked pasta. Place inside the refrigerator for an hour. Serve chilled.

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