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Cold Shrimp Pasta Salad Recipe

Cold Shrimp Pasta Salad Recipe photo by Taste of Home

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"This salad combines two of my favorite foods: pasta and shrimp. It 's a perfect side for a grilled steak but goes just as well with hamburgers and hot dogs. I've made this many times over the years." —Traci K Wynne, Denver, Pennsylvania

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Cold Shrimp Pasta Salad Recipe

Prep: 30 min. + chilling

Yield: 6 Servings

15 15 30

Ingredients

4 cups uncooked small pasta shells
1 pound cooked small shrimp, peeled and deveined
1-1/2 cups frozen peas, thawed
1/2 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/3 cup reduced-fat mayonnaise
1/3 cup reduced-fat plain yogurt
2 tablespoons lemon juice
1 tablespoon minced fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the shrimp, peas, green onions and parsley. Stir in the pasta.
In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 391 calories, 7 g fat (1 g saturated fat), 153 mg cholesterol, 430 mg sodium, 55 g carbohydrate, 4 g fiber, 27 g protein.

Originally published as Shrimp Pasta Salad in Taste of Home June/July 2008, p59

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Cold Shrimp Pasta Salad

Cold Shrimp Pasta Salad

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Reviewed on Jul. 04, 2012 by Fasolka

I love it :)

Reviewed on Jul. 17, 2010 by olandek

Delicious, but too much pasta. I started with 3 cups of uncooked pasta, didn't use all of that. I will make it again but use maybe 1 to 1 1/2 cups uncooked pasta. I added celery and a little bit of cocktail sauce - @ 1 tablespoon.

Reviewed on Jul. 02, 2010 by Countrydeb

Do I have to use reduced fat mayo & yogurt? If I use regular will it still taste as good?

Reviewed on Sep. 14, 2009 by DebinNC

This is a wonderful and refreshing salad. It's a big hit when I take it to potluck gathers as a side, but a lot of people tell me it's good enough to be the main course. I use the mini shells and use 3C instead of 4, seems to be a better balance.

Reviewed on Jun. 09, 2009 by chi-rn

Excellent! Even better the next day. Easy, fresh, wonderful!

Reviewed on Jun. 11, 2008 by pg888

Wonderful,fresh flavor. However, this recipe does not have nearly enough dressing for my taste. I would recommend doubling the amount of dressing and perhaps the peas and shrimp as well.