Recipe: Shrimp and Fruit Pasta Salad

Shrimp and Fruit Pasta Salad
Recipe By : American Institute for Cancer Research Internet
Servings : 6

6 ounces shrimp, cooked -- peeled
1/2 cup celery -- sliced
1/3 cup green bell pepper -- chopped
1 peach -- thinly sliced
1 nectarine -- thinly-sliced
1 cup uncooked macaroni -- bow-ties
Dressing--
2 tablespoons oil
2 1/2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1 small garlic clove -- minced

Cook the macaroni according to package directions. Drain and rinse with cold water. Combine all the dressing ingredients in a medium bowl, then add the shrimp, celery, pasta and green pepper to the dressing. Mix gently, cover and refrigerate for several hours. Line pocket bread with fruit slices and fill with salad mixture.

NOTES : This salad makes a new and delicious filling for pita pocket bread. The shrimp is a good, low calorie, low fat protein source, and the green pepper and fruit adds lots of healthful nutrition. Serve it on whole wheat pita for some extra fiber.

Each of the six servings contains 150 calories and 5 grams of fat.