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Shrimp Pasta Salad Recipe

Shrimp Pasta Salad Recipe photo by Taste of Home

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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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Reviews for Shrimp Pasta Salad

Shrimp Pasta Salad

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Reviewed on Sep. 19, 2012 by DebinNC

I made this recipe when it came out in the magazine. Loved it and I've made it many times since then. It's not only good as a side dish, but in the summer, I make it as a meal and just add more shrimp. This is a keeper!

Reviewed on Jul. 15, 2010 by 86county

Made this as a side salad for a party of 100. People who didn't like shrimp at it! Went over very well!

Reviewed on Jan. 23, 2009 by ALWAYSLEARNING

I too, LOVE this salad! I am not usually a fan of seafood, but am trying new recipes as it is good for me and my family to like seafood.

Reviewed on Jul. 03, 2008 by mzaccardi

I LOVE this salad! I've made it a few times for special occasions and everyone raves about it.