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Shrimp & Shell Pasta Salad
A light summer luncheon salad with a yogurt dill dressing. Serve as the main attraction or as a side dish. Substitute light sour cream for the yogurt if you wish, and/or tuna or chicken for the shrimp. Ingredients
- 8 ounces uncooked medium shell pasta (I used whole grain)
- 1 cup frozen petite green peas, cooked as per package directions, then rinsed to cool and drained)
- 3/4 cup diced celery
- 1/3 cup finely chopped onion (or sliced green onions)
- 1 6-ounce container plain low fat yogurt
- 1/3 cup light mayonnaise
- 2 teaspoons dijon-style mustard
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried dill weed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 4.25-ounce cans tiny shrimp, rinsed and drained
- For Garnish (optional): Red or green leaf lettuce leaves, sliced cheese, tomato wedges or grape tomatoes, lemon wedges and/or parsley
Directions
- Cook pasta according to package directions; rinse to cool and drain well.
- Place pasta in large mixing bowl with peas, celery and onion. For dressing, in a small bowl mix together yogurt, mayonnaise, mustard, lemon juice, dill weed, salt and pepper.
- Stir dressing into pasta mixture throroughly. Lightly fold in shrimp.
- Time permitting, cover and chill for 2 hours.
- For luncheon entree servings line individual medium serving plates with lettuce leaves. Scoop a generous one cup of shrimp pasta salad on top of each and garnish with cheese slices, tomatoes, lemon wedge and parsley.
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This salad reminds me of our russian salads, like olivier, I like it. Pasta replaced by potatoes.-
I think it sounds wonderful!!!1 Love the yogurt in place of mayo to add a tang to it.
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