Shrimp Pasta Salad
Taste of Home
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Field editor Traci Wynne writes from Bear, Delaware, “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.”
SERVINGS: 10
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 20 min. + chilling
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.