Shrimp Pesto Zoodle Salad

INGREDIENTS

• 6.3 oz Jar Barilla Traditional Basil Pesto

• 5 medium to large green or yellow zucchini squash (spiralized and patted dry with a paper towel to absorb additional moisture)

• 2 cups grape tomatoes (sliced into thirds width-wise)

• 1 lb shrimp (peeled, steamed, deveined and cooled)

• 1/4 cup grated parmesan cheese

• salt and pepper to taste

INSTRUCTIONS

1. Steam zucchini noodles for 3 minutes in a large pot or over a double boiler to soften.

2. Remove from heat and add to a bowl to completely cool (at least one hour or refrigerate covered overnight).

3. In a large bow combine all remaining ingredients and mix thoroughly. Serve right away room temperature or cold.