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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 110.6
  • Total Fat: 3.2 g
  • Cholesterol: 49.9 mg
  • Sodium: 122.1 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.4 g

View full nutritional breakdown of Lemon dill shrimp pasta salad calories by ingredient
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Lemon dill shrimp pasta salad

Submitted by: STOPTHECRAVING
Lemon dill shrimp pasta salad

Introduction

This recipe is low-fat, and low-sodium. You can also use plain, non-fat yogurt instead of the mayo. (nutrition calculations are based on using mayo) I also enjoy this using Mrs. Dash Southwest Seasoning (instead of the dill), for a spicy pasta salad. This recipe is low-fat, and low-sodium. You can also use plain, non-fat yogurt instead of the mayo. (nutrition calculations are based on using mayo) I also enjoy this using Mrs. Dash Southwest Seasoning (instead of the dill), for a spicy pasta salad.
Number of Servings: 7

Ingredients

    4 oz, Ronzoni, Whole Wheat Penne Rigate

    2 stalks Celery, chopped
    1/4 cup Carrots, raw chopped
    1/4 cup Red Sweet Peppers,chopped
    3 TBSP Onions, raw chopped
    1/2 cup Snap peas, rough chopped

    Shrimp, cooked, 6 oz

    4 TBSP Kraft Mayo with Olive Oil (reduced fat mayonnaise)
    2 TBSP Lemon Juice
    1 TBSP Dried dill (or use Pampered Chef All-purpose Dill Mix)


Directions

Cook pasta according to package directions. Rinse in cold water to cool. Set aside.

Chop all the veggies to your taste.

If using larger size shrimp, rough chop.

In a large bowl add the mayo., dill, and lemon juice. Mix.

Add the veggies, shrimp and pasta. Toss to coat.

Refrigerate at least one hour.

Enjoy!

Makes about 7, 1 cup portions. (may vary based on type of pasta you use and the amounts, or sizes, of the chop to your veggies)

Number of Servings: 7

Recipe submitted by SparkPeople user STOPTHECRAVING.






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