SHRIMP PASTA SALAD WITH FRESH FRUIT SALSA

Shrimp Pasta Salad With Fresh Fruit Salsa image

Looking for a light and refreshing salad? Try this intriguing combination with either fresh or frozen cooked shrimp.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
1 head Boston lettuce
1 medium cucumber, cut lengthwise in half, then sliced crosswise
12 ounces cooked (peeled and deveined) large shrimp
1 avocado, sliced
1/2 cup coarsely chopped pineapple
1/2 cup coarsely chopped strawberries
1 teaspoon grated orange peel
2 tablespoons orange juice
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/8 teaspoon white pepper
2 kiwifruit, peeled and coarsely chopped
1 small jalapeño chile, chopped

Steps:

Mix all ingredients for Fresh Fruit Salsa.
Cook and drain pasta as directed on package. Rinse with cold water; drain.
Divide lettuce leaves among serving plates. Arrange pasta, cucumber, shrimp and avocado on lettuce-lined plates. Serve with salsa.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 110 mg, Fiber 3 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg