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Shrimp Pasta Salad Recipe

Photo by: Taste of Home Shrimp Pasta Salad Recipe

Field editor Traci Wynne writes from Denver, Pennsylvania, “I adore shrimp, so to have it sneak into a pasta salad is a real treat for me. The combination of lemon-dill sauce over chilled pasta is a refreshing taste in the hot summer.”

This recipe is:

Quick

Diabetic Friendly

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Shrimp Pasta Salad Recipe

Prep: 20 min. + chilling

Yield: 10 Servings

20 20

Ingredients

4 cups cooked small pasta shells
1 pound cooked large shrimp, peeled, deveined and cut into thirds
1 cup frozen peas
1/2 cup chopped green onions
1/4 cup minced fresh parsley
1 cup (8 ounces) plain yogurt
1 cup mayonnaise
1/4 cup lemon juice
2 tablespoons snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon white pepper

Directions

In a large bowl, combine the pasta, shrimp, peas, onions and parsley. In a small bowl, combine the yogurt, mayonnaise, lemon juice, dill, salt and pepper. Pour over pasta mixture and toss gently. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.

Nutritional Facts 3/4 cup (prepared with reduced-fat yogurt and fat-free mayonnaise) equals 158 calories, 2 g fat (1 g saturated fat), 92 mg cholesterol, 447 mg sodium, 21 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Originally published as Shrimp Pasta Salad in Taste of Home June/July 2006, p6

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