Sunny shrimp pasta salad


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 to 5 servings
*PLUS Cooking time: 8 minutes


  • 1/2 500-g pkg penne or small-shell pasta

  • 454-g pkg frozen cooked peeled shrimp

  • 1 cup frozen peas

  • 4 green onions

  • 2 tomatoes, chopped

  • 1 tsp dried oregano

  • 1 pinch salt and pepper

  • 1/2 lemon

  • 3/4 cup sun-dried tomato and oregano salad dressing


  • Bring a large saucepan of water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Meanwhile, rinse frozen shrimp under cold running water until ice crystals melt. Pat dry with paper towels. Place in a large bowl. Add frozen peas, onions, tomatoes, oregano, salt and pepper. Squeeze in juice from lemon. Add dressing and toss to coat.

  • Drain cooked pasta and immediately add to shrimp. Good warm, at room temperature or refrigerate overnight and serve cold.

Nutrition (per serving)

Calories 428, Protein 27.8g, Carbohydrates 48.6g, Fat 13.4g, Fibre 4.4g, Sodium 780mg.

The key to an amazing noodle salad is the dressing, and a bottled dressing is a quick and easy place to start. Kick it up with extra herbs, spices or fresh lemon juice. The real secret, though, is tossing the still-hot noodles with the dressing, which allows it to soak in more and keep the flavour longer.