Publisher Photo
Publisher Photo
Pasta provides the base for this palate-pleasing salad. "I lightened up a friend's version of this recipe," relates Janet Bernard from Twinsburg, Ohio. "Seasoned with garden-fresh herbs, it tastes, looks and smalls wonderful. It's always a big hit at cookouts and family gatherings."
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 12 ounces small shell pasta
  • 1/2 cup fat-free plain yogurt
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup minced fresh parsley
  • 1/2 cup minced fresh basil
  • 2 tablespoons olive oil
  • 3 green onions, sliced
  • 2 teaspoons lemon juice
  • 2 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup grated Parmesan cheese

Directions

Cook pasta according to package directions; drain and rinse in cold water. Place in a serving bowl; set aside. In a blender or food processor, combine the next 10 ingredients; cover and process until smooth.
Pour over pasta and toss to coat. Sprinkle with Parmesan cheese. Serve immediately. Yield: 9 servings.
Originally published as Green Shell Salad in Light & Tasty April/May 2002, p61

Nutritional Facts

1/2 cup: 147 calories, 9g fat (2g saturated fat), 8mg cholesterol, 303mg sodium, 14g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 12 ounces small shell pasta
  • 1/2 cup fat-free plain yogurt
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup minced fresh parsley
  • 1/2 cup minced fresh basil
  • 2 tablespoons olive oil
  • 3 green onions, sliced
  • 2 teaspoons lemon juice
  • 2 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup grated Parmesan cheese
  1. Cook pasta according to package directions; drain and rinse in cold water. Place in a serving bowl; set aside. In a blender or food processor, combine the next 10 ingredients; cover and process until smooth.
  2. Pour over pasta and toss to coat. Sprinkle with Parmesan cheese. Serve immediately. Yield: 9 servings.
Originally published as Green Shell Salad in Light & Tasty April/May 2002, p61

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