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Shrimp and Pasta Salad
Ingredients:
1/4 c. low-fat yogurt
1 Tbs. reduced-calorie mayonnaise
1 tsp. Dijon-style mustard
1/4 tsp. dill weed
3 c. cooked rigatoni
6 oz. small shrimp. shelled, deveined and cooked
1/2 c. green peas, steamed
1/4 c. chopped red pepper
2 green onions, chopped
1/4 c. low-fat yogurt
1 Tbs. reduced-calorie mayonnaise
1 tsp. Dijon-style mustard
1/4 tsp. dill weed
3 c. cooked rigatoni
6 oz. small shrimp. shelled, deveined and cooked
1/2 c. green peas, steamed
1/4 c. chopped red pepper
2 green onions, chopped
Directions:
Blend yogurt, mayonnaise, mustard, dill weed and basil; stir until smooth. Mix noodles, shrimp, peas, pepper and onion in a bowl. Stir yogurt mixture into noodle mixture and refrigerate 2 to 4 hours before serving. Makes 4 cups.
Blend yogurt, mayonnaise, mustard, dill weed and basil; stir until smooth. Mix noodles, shrimp, peas, pepper and onion in a bowl. Stir yogurt mixture into noodle mixture and refrigerate 2 to 4 hours before serving. Makes 4 cups.
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