Lemon dill shrimp pasta salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
4 oz, Ronzoni, Whole Wheat Penne Rigate 2 stalks Celery, chopped1/4 cup Carrots, raw chopped 1/4 cup Red Sweet Peppers,chopped3 TBSP Onions, raw chopped1/2 cup Snap peas, rough choppedShrimp, cooked, 6 oz4 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)
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.
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.
Nutritional Info 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
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