This is one of those pasta dishes that always makes it to the table at our cookouts. I use whatever vegetables I have in the pantry and it's always great.
- Kimberly
Ingredients
- Box of farfalle pasta
- Shrimp - Large, deveined, boiled, tails off
- 8 oz bottle of Italian dressing
- 4 Tbs McCormick Salad Seasoning
- Red and green pepper
- Pint of cherry tomatoes
- Green onions
- Black olives
Preparation
Boil the pasta and cut all vegetables bite size. In a boil, add pasta, shrimp, and vegetables. Stir in the salad dressing and salad seasoning and refrigerate until serving.
You’ll need extra dressing to add to the salad if you’re making it the day ahead.