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    Shrimp Vegetable Salad


    Source of Recipe


    Pillsbury's Picnics and Potlucks

    1 cup uncooked rotini pasta
    1 16-oz pkg frozen cauliflower, sugar snap peas and carrots, cooked and drained
    1 cup cherry tomatoes, cut in half
    1 9-oz pkg frozen cooked shrimp, thawed
    1/2 cup tarragon vinaigrette or other favorite


    Cook rotini as directed on package and drain. Mix with remaining ingredients and chill at least 1 hour to blend flavors.

    Serves 5

 

 

 

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