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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (176g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons pimento stuffed olives |
||
| Calories 408 | ||
| Calories from Fat 124 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.9g | 21% | |
| Saturated Fat 2.0g | 9% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 6.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 101mg | 33% | |
| Sodium 333mg | 13% | |
| Potassium 224mg | 6% | |
| Total Carbohydrate 49.2g | 16% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 4.5g | ||
| Protein 20.8g | 41% | |
Ingredients
- 8 ounces uncooked tricolor corkscrew macaroni, cooked, rinsed, drained and cooled
- 2 (4 1/2 ounce) cans medium shrimp, drained or 1/2 lb cooked fresh shrimp, peeled and cleaned
- 1/2 cup chopped walnuts (optional)
- 1/4 cup French dressing
- 1/4 cup mayonnaise
- 2 tablespoons sliced pimento stuffed olives
- 1 teaspoon finely chopped onion
- lettuce leaf
- grapes (optional)
- lemon peel strip (optional)
Directions
1
Combine pasta, shrimp, walnuts, salad dressing, mayo, olives and onion in large bowl; toss gently to coat.2
Cover; refrigerate at least 2 hours.3
Serve over lettuce. Garnish with grapes and lemon peel.
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