Shrimp And Vegetable Pasta Salad
|Macaroni||8 Ounce (1 Package)|
|Broccoli||1⁄2 Bunch (50 gm), broken into florets|
|Cauliflower head||1⁄2 Medium, broken into florets|
|Cherry tomatoes||1 Dozen, halved|
|Nonfat parmesan cheese||1⁄3 Cup (5.33 tbs) (Alpine Lace / Weight Watchers)|
|Onion||1 Small, diced|
|Cooked peeled shrimp||1⁄2 Pound|
|Wine vinegar||1 Tablespoon|
|Yellow mustard||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Fat free mayonnaise/Miracle whip||1 Cup (16 tbs) (Kraft)|
|Dried oregano||2 Teaspoon|
|Minced garlic||1 Teaspoon (Jarred)|
|Lite salt||3⁄4 Teaspoon (Papa Dash)|
Combine all of the dressing ingredients in a blender and blend until smooth (about 1 minute).
Cover and refrigerate until you are ready to use.
Cook macaroni according to package directions.
Cook broccoli in boiling water until just tender.
Rinse under cold water and drain.
Separate florets into small pieces.
Cook cauliflower until fork tender.
Rinse under cold water.
Drain until dry.
Mix vegetables, shrimp, macaroni, Parmesan cheese, and onion.
Mix with dressing and chill at least one hour.