Shrimp Pasta Salad
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
8 servings
-
Calories
194 kcal
-
Course
Side Dish, Main Course
Shrimp Pasta Salad
Report
This easy shrimp pasta salad is ready in minutes! Made with healthy ingredients, veggies and bright lemon dressing. Perfect for potlucks.
Share:
Ingredients
For the Shrimp and Pasta:
- 8 ounces whole wheat elbow macaroni or similar small pasta, such as mini shells (about 2 cups uncooked macaroni, uncooked
- 1 pound Shrimp thawed and patted dry, or use roughly chopped peeled and deveined cooked shrimp, frozen salad
- 1 cup celery about 2 stalks, diced
- 1 red bell pepper cored and cut into a 1/4-inch dice
- 1 cup peas thawed, frozen
- 2 green onions finely chopped (about 1/4 cup)
- 2 tablespoons dill finely chopped, fresh
For the Dressing:
- ⅔ cup Greek yogurt nonfat plain
- 2 tablespoons lemon juice from about 1/2 lemon, freshly squeezed
- 2 teaspoons honey
- 1 teaspoon white vinegar
- ½ teaspoon Dijon mustard
- 1 teaspoon kosher salt plus additional to taste
- ½ teaspoon black pepper plus additional to taste, ground
- ⅛ teaspoon cayenne pepper
Instructions
- Cook the pasta to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad.
- In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon juice, honey, white vinegar, Dijon, salt, black pepper, and cayenne pepper.
- In a large serving bowl, place the shrimp, celery, bell pepper, peas, green onion, and dill. Shake the pasta once more, then add it to the bowl. Drizzle with the dressing and stir gently to combine. Taste and adjust the seasoning as desired.
- If time allows, place the pasta in the refrigerator and chill for 1 hour prior to serving. Enjoy directly from the fridge or at room temperature.
Notes
- TO STORE: Refrigerate leftovers for up to 4 days. Stir to recombine and top with a bit of additional lemon juice and pinch of salt to wake up the leftovers.
- TO MAKE GLUTEN FREE: Use gluten-free pasta noodles (be VERY careful not to overcook them, and drain them immediately).
Nutrition Information
Show Details
Serving
1(of 8) servings
Calories
194kcal
(10%)
Carbohydrates
28g
(9%)
Protein
19g
(38%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
144mg
(48%)
Potassium
218mg
(5%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
655IU
(13%)
Vitamin C
31mg
(34%)
Calcium
122mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1(of 8) servings | |
| Calories | 194kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 144mg | 48% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 31mg | 34% |
| Calcium | 122mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
