Shrimp ‘n’ Shells Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 9 servings.
"I received this recipe from a friend," explains Heather Richardson. "It can even be served as a light dinner with toasted garlic bread." The St. Paul, Virginia reader serves the low-fat salad on a bed of fresh greens.
Ingredients
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8 ounces uncooked small pasta shells
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1 cup fat-free mayonnaise
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1/4 cup grated Parmesan cheese
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1/4 cup buttermilk
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1/3 cup finely chopped onion
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2 tablespoons minced fresh parsley
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1-1/2 teaspoons minced fresh basil
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 pound cooked medium shrimp, peeled and deveined
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1/4 cup frozen peas, thawed
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1/4 cup diced pimientos
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1 medium tomato, seeded and chopped
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2 green onions, thinly sliced
Directions
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1.
Cook pasta according to package directions. Meanwhile, for dressing, combine the mayonnaise, cheese, buttermilk, onion, parsley, basil, salt and pepper in a blender or food processor; cover and process until blended.
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2.
Drain the pasta and rinse in cold water. In a large bowl, combine the pasta, shrimp, peas, pimientos, tomato and onions. Add dressing and toss to coat. Cover and refrigerate until chilled.
Nutrition Facts
3/4 cup: 191 calories, 3g fat (1g saturated fat), 81mg cholesterol, 477mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.
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