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“Not just a veggie salad, this on also includes shrimp, making it a nice cool, one dish meal for the summer time! Serve over lettuce...”
2hrs 20mins

Ingredients Nutrition

  • 1 (4 ounce) package macaroni, raw (Ronzoni whole wheat pasta)
  • 1 cup broccoli floret
  • 1 (6 ounce) package shrimp, precooked (bought frozen then thawed)
  • 1 small tomatoes, chopped
  • 1 cup spinach, chopped (bought frozen then thawed)
  • 13 cup red onion, chopped
  • 12 teaspoon salt (optional)
  • 12 cup Italian salad dressing, bottled (lowfat or light)
  • 2 teaspoons dried Italian seasoning
  • 14 teaspoon red pepper flakes
  • 1 hard-boiled egg, grated (white only)


  1. Prepare macaroni, per package, adding the broccoli during the last 4 min of the cooking time; Drain.
  2. In a large bowl, combine the macaroni/broccoli with the shrimp, tomato, spinach and onion --.
  3. In a small bowl, combine the salad dressing, italian seasoning, salt and red pepper flakes --.
  4. Add this mixture to the pasta mixture and toss to coat well; garnish with the egg.
  5. Cover and chill 2 hours; toss again before serving.
  6. NOTE: this is a very light salad, hence the small amount of dressing -- the dressing is only intended to enhance the salad, not to drown it ;-).
  7. NOTE: prep time covers the veggie chopping and pasta cooking; cooking time covers the assembly and chilling of the salad.

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