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Cold Shrimp Pasta Salad

 Cold Shrimp Pasta Salad
"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
6 ServingsPrep: 30 min. + chilling

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.

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Cold Shrimp Pasta Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.