San Antonio Shrimp & Shells Salad

Campbell's San Antonio Shrimp & Shells Salad Recipe

This hearty main dish pasta salad from the sea tastes of cumin, cilantro and the bold flavors of Pace®.

At a glance


25 min.


2 hr. 25 min.



Servings: 1/2 cups each

Chill: 2 hr.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

2/3 cup Pace® Picante Sauce
1/3 cup mayonnaise
1/4 cup chopped cilantro
3/4 teaspoon cumin
3 cups medium shell shaped pasta, cooked and drained
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
2 green onions, sliced (about 1/4 cup)
1 pound fresh or thawed frozen medium shrimp, cooked, peeled and deveined
1 1/2 cups cherry tomatoes cut in half

How to Make It

  • 1

    Stir the picante sauce, mayonnaise, cilantro and cumin in a large bowl.

  • 2

    Add the pasta, pepper, onion and shrimp and stir to coat. Cover and refrigerate the mixture for 2 hours. Stir in the tomatoes.

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  • Tip: Stirring the fresh tomatoes in at the end prevents them from getting grainy while in the refrigerator.
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