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Shrimp and Pasta Salad

Categories: Low-fat, Pasta Dishes
Type: Salads

This creamy pasta salad enhances the flavor of shrimp with just a few kitchen basics.

Serves: 5 servings


  • 10 ounces small seashell pasta (about 3 1/2 cups)
  • 1 1/2 cups (about 8 ounces) cooked shrimp or crab meat
  • 3/4 cup chopped frozen (thawed) artichoke hearts, canned (drained) artichoke hearts, or frozen (thawed) green peas
  • 1/2 cup finely chopped celery
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped onion
  • 1/2 cup nonfat or reduced-fat mayonnaise
  • 3 tablespoons grated nonfat or regular Parmesan cheese
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried Italian seasoning
  • 1/8 teaspoon ground white pepper

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  1. Cook the pasta al dente according to package directions. Drain, rinse with cold water, and drain again.
  2. Place the pasta in a large bowl. Add the seafood and vegetables, and toss to mix well.
  3. Place the dressing ingredients in a small bowl, and stir to mix. Pour the dressing over the pasta mixture, and toss to mix well.
  4. Cover the salad, and chill for at least 2 hours before serving. Toss in a little more mayonnaise just before serving if the salad seems too dry.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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