You are here

Shrimp Pasta Salad

Chef.at.Home's picture
Ingredients
  Uncooked small pasta shells 4 Cup (64 tbs)
  Frozen cooked small shrimp 1 Pound
  Frozen peas 1⁄2 Cup (8 tbs), thawed
  Sliced green onions 1⁄2 Cup (8 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
  Reduced fat mayonnaise 1⁄3 Cup (5.33 tbs)
  Low fat plain yogurt 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 Tablespoon
  Minced dill 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Cook pasta according to package directions; drain and rinse in cold water.
In a large bowl, combine 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Shrimp

Rate It

Your rating: None
4.24
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2305 Calories from Fat 272

% Daily Value*

Total Fat 29 g45.4%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 889.1 mg296.4%

Sodium 1657.6 mg69.1%

Total Carbohydrates 335 g111.6%

Dietary Fiber 22 g87.9%

Sugars 26.2 g

Protein 156 g312.9%

Vitamin A 173.5% Vitamin C 187.7%

Calcium 44.2% Iron 145.5%

*Based on a 2000 Calorie diet

Shrimp Pasta Salad Recipe