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Shrimp Pasta Salad Recipe
|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|
Serving size: Complete recipe
Calories 2176 Calories from Fat 228
% Daily Value*
Total Fat 25 g37.8%
Saturated Fat 0.84 g4.2%
Trans Fat 0 g
Cholesterol 4.5 mg
Sodium 641.7 mg26.7%
Total Carbohydrates 335 g111.6%
Dietary Fiber 22 g87.9%
Sugars 26.2 g
Protein 131 g261.9%
Vitamin A 153.1% Vitamin C 171%
Calcium 26.5% Iron 67.7%
*Based on a 2000 Calorie diet
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.