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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

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