Shrimp and Vegetable Pasta Salad

Ingredients

• cooked shrimp 5 oz
• whole wheat pasta 1.5 cups
• cherry tomatoes 1 cup
• cucumber 1/2 cup
• light Italian dressing 2 tbsp

Method

1. Prepare Ingredients. Make sure your shrimp is cooked, peeled, and deveined. Halve the cherry tomatoes and chop the cucumber into small pieces. If your pasta is not cooked, boil it according to package instructions until al dente, then drain and let cool.
   Tip: Use cold water to rinse the cooked pasta to stop cooking and cool it quickly.
2. Combine Pasta and Vegetables. In a large mixing bowl, add the cooked whole wheat pasta, halved cherry tomatoes, and chopped cucumber. Gently toss them together to mix evenly.
   Tip: Use a large bowl to avoid spilling when tossing ingredients.
3. Add Shrimp. Add the cooked shrimp to the bowl with pasta and vegetables. Gently fold the shrimp into the mixture to combine without breaking them apart.
   Tip: If shrimp are large, you can cut them into bite-sized pieces for easier eating.
4. Dress the Salad. Pour 2 tablespoons of light Italian dressing over the pasta salad. Toss everything gently but thoroughly to coat all ingredients evenly with the dressing.
   Tip: Add dressing gradually and toss to avoid overdressing.
5. Serve. Transfer the salad to a serving plate or bowl. You can serve immediately or chill in the refrigerator for 10-15 minutes for a cooler, more refreshing taste.
   Tip: Chilling enhances flavors and texture.

Pro tips

• Cook pasta just until al dente to maintain a firm texture in the salad.
• Use fresh, high-quality shrimp for the best flavor and texture.