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Shrimp And Vegetable Pasta Salad

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  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
For dressing
  Egg beaters 2
  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)
  Pepper 1⁄2 Teaspoon

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.

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Shrimp And Vegetable Pasta Salad Recipe