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Vegetable Pasta Salad
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Best of Betty Crocker recipes


  • Salad:
  • 12 oz (336 grm). uncooked small Pasta Shells
  • 2 medium tomatoes, chopped and seeded
  • 1 (4 oz (112 grm).) can sliced ripe olives, drained
  • 1 chopped green onion
  • 1 medium zucchini
  • 1 cup (225 ml) cooked shrimp
  • Dressing:
  • 1 cup (225 ml) Olive Oil
  • 6 tsp (30 ml). Dijon Mustard
  • 3/4 cup (175 ml) Red Wine Vinegar
  • Cook Pasta Shells according to package directions, drain.
  • Combine pasta shells, and remaining salad ingredients in a large bowl.
  • Combine dressing ingredients in a jar. Shake well.
  • Add dressing to salad, toss.
  • Serve immediately or refrigerate until serving time.
My family loves this recipe. May substitute chicken or tuna for shrimp.

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