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Marinated Shrimp & Pasta Salad

Dinner, Lunch, Salads, Low Phosphorus, High Potassium, Low Protein, Low Sodium


Based on 8 servings per recipe.

  • 12 ounces uncooked tri-color pasta
  • 1/2 large red bell pepper, diced
  • 1/2 large yellow bell pepper, diced
  • 1/2 red onion, diced
  • 4 stalks celery, diced
  • 15-20 baby carrots, thick rounds
  • 1 1/2 cups cauliflower, dime size pieces
  • 1/2 english cucumber, cubed
  • 1/2 pound cooked shrimp
  • 3 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon black pepper
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 cup olive oil


  1. Cook pasta according to package instructions (rinse and drain under cold water to cool quickly).
  2. While pasta is cooking cut up vegetables and put into a large mixing bowl, then add the shrimp.
  3. In a small mixing bowl whisk together the honey, vinegar, black pepper, mustard, and garlic powder.
  4. While still whisking, slowly add the oil and whisk everything together.
  5. Next add the cooled pasta to the bowl with the vegetables and shrimp and gently mix it all together.
  6. Pour the marinade over the pasta mixture and gently toss for an even coat.
  7. Cover with plastic wrap and refrigerate at least 5 hours.
  8. Stir and serve chilled.

About This Recipe

A delicious low salt take on a popular pasta salad.

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