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Pasta Shrimp Salad

 Pasta Shrimp Salad
"I prepared a similar version of this seafood salad years ago for my daughter's graduation," notes Mary Ann Berquam from her home in Turtle Lake, Wisconsin. "Since then, I've substituted low-fat ingredients, and I still get many requests for the recipe."
7 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 package (7 ounces) small shell pasta
  • 3 celery ribs, chopped
  • 1 package (5 ounces) frozen cooked salad shrimp, thawed
  • 1 cup frozen peas, thawed
  • 1/2 cup fat-free French salad dressing
  • 1/2 cup reduced-fat mayonnaise
  • 3 tablespoons chopped onion
  • 2 teaspoons dried basil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt-free lemon-pepper seasoning
  • 1/2 teaspoon salt-free seasoning blend

Directions

  • Cook pasta according to package directions; drain and rinse in cold
  • water. In a large bowl, combine the pasta, celery, shrimp and peas.
  • In a small bowl, combine the remaining ingredients. Pour over pasta
  • mixture and toss to coat. Cover and refrigerate until serving.
  • Yield: 7 servings.
Nutritional Facts: One serving (1 cup) equals 165 calories, 6 g fat (1 g saturated fat), 45 mg cholesterol, 392 mg sodium, 20 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

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Pasta Shrimp Salad (continued)

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