Enjoy this low fat shrimp pasta salad at lunch, on a picnic or for a light supper. It's a nice dish for a warm summer's day.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Ingredients:
- 6-ounces rotini pasta
- 1 cup frozen peas
- 6 ounces green beans, cut into pieces
- 2 vine-ripe tomatoes, halved vertically, then thinly sliced
- 3/4 pound cooked shrimp
- .
- Dressing
- 1/4 cup fat-free mayonnaise
- 1/4 cup plain low fat yogurt
- 1 tbsp nonfat milk
- 1 tsp dried herbes de provence
- Freshly ground black pepper
Preparation:
Cook pasta according to package instructions. Add peas to pasta water after two minutes of cooking time. Drain and cool pasta and peas. Cook green beans for 5 minutes in a pot of boiling water. Drain, then plunge into a bowl of iced water to retain color and stop cooking process. Drain again.
Assemble salad in a large bowl. Make creamy low-fat dressing by combining mayonnaise, yogurt, herbs and black pepper. Pour over salad and toss well. Add another tablespoon of nonfat milk if you prefer a thinner dressing.
Serves 4
Per Serving: Calories 319, Calories from Fat 30, Total Fat 3.1g (sat 0.5g), Cholesterol 130mg, Sodium 306mg, Carbohydrate 45.7g, Fiber 5.4g, Protein 26.5g
