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Shrimp Pasta Primavera Salad Recipe

Welcome spring with this Shrimp Pasta Primavera Salad! Packed with asparagus and snap peas, it’s perfect for a light dinner or picnic lunch. 219 calories and 4 Weight Watchers SP
Prep Time17 mins
Cook Time13 mins
Total Time30 mins
Course: Salads, Side Dishes
Cuisine: Italian
Keyword: Pasta Salad, Shrimp Primavera Pasta
Servings: 8 servings
Calories: 219.1kcal


  • 12 ounces medium raw shrimp peeled
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 8 ounces whole wheat orzo pasta
  • 1/2 pound asparagus trimmed & cut into 1-inch pieces
  • 8 ounces snap peas trimmed
  • 1/4 cup minced flat-leaf parsley
  • 2 tbsp minced fresh mint
  • 4 large basil leaves thinly sliced

The Dressing:


  • In a medium bowl, toss the shrimp with the olive oil, salt and pepper until coated. Heat a large nonstick skillet over medium-high heat. Cook the shrimp until just cooked through, about 1 minute per side. Transfer to a plate. Set aside.
  • In a large saucepan, cook the orzo according to package directions. Two minutes before the orzo is done cooking, add the asparagus stalk pieces to the saucepan. After 1 minute, add the asparagus tips and snap peas. Drain the orzo, asparagus and snap peas into a colander and immediately rinse well with cold water. Transfer to a serving bowl.
  • Stir in the cooked shrimp, parsley, mint, basil and dressing. Toss to coat. Serve.

The Dressing:

  • In a small bowl, whisk together the lemon juice, agave, salt and pepper. While whisking, slowly pour in the olive oil. Whisk until combined.


Weight Watchers Points: 4 (Blue – Freestyle), 5 (Green), 2 (Purple)


Serving: 1Cup | Calories: 219.1kcal | Carbohydrates: 25.5g | Protein: 13.2g | Fat: 7.4g | Saturated Fat: 1g | Cholesterol: 64.6mg | Sodium: 173mg | Fiber: 4.5g | Sugar: 2.7g