Low-Fat Shrimp Pasta Salad

“This was excellant – my husband raved about it.I used fresh tiger shrimp.”

“This is the BEST psta salad I have ever made! I did add a few radishes too.”

“This is a great refreshing salad.I mixed the dressing ingrediants earlier in the day to give the flavors time to blend and mellow. All that dry mustard certainly adds a zing! I put a little dill weed in the dressing too and added slice black olives to the salad.Yum!Thanks Gingerbear! “

“I did not like the combination of flavors, although my husband enjoyed the salad.”

“I loved this easy pasta and shrimp salad.I made this as written, and the flavors were really good together, especially after chilling.I used the smaller frozen shrimp, what I call popcorn shrimp because I like it better than canned.A really lovely salad.Thanks for sharing your recipe. :-)”

“This is a fantastic pasta salad.I used frozen salad shrimp.I will be making it again.Thanks for sharing!”

“I made this as part of a luncheon today and it was perfect!I had several requests for the recipe.I chopped my carrot very finely instead of grating it, and added just a smidge more mayo, otherwise I followed the recipe.Thanks for making my luncheon a success!”

“Outstanding pasta salad! I used fresh frozen shrimp, delicious!! I also used whole wheat macaroni , the combination of veggies and yogurt/mayo/mustard is wonderful, loads of taste. I will make this one again, thanks for posting.”

“I love this salad. I doubled the recipe, used large frozen shrimp I cut into bite size pieces and then added 2 tb of cocktail sauce. I will be making this again, it’s a keeper.”

“very tasty. my whole family loved it and didn’t know it was low fat”

“I took everybody’s suggestions here and it really turned out great.In addition, I drained the yogurt over night and proportionally twice as much mayo.I made a double recipe with 2 lbs fresh shrimp to 1 lb rotini; added a couple tablespoons of cocktail sauce, julienned red peppers, and skinned seeded tomato.Was a very big hit at a quilter’s lunch I held — had several requests for the recipe.”

“This pasta salad is very good. It is easy to make and goes together very quickly. I used fresh shrimp and 2 cloves minced, fresh garlic. I only had fat-free yogurt and regular mayonnaise, so that is what I used. My family loved this and devoured it up. Thank you for sharing this wonderful, easy recipe…it is definitely a keeper.”

“Great recipe!This is so quick and easy to make.I used fresh shrimp and omitted the celery (didn’t have any).My husband and I enjoyed it for lunch. Delicious!”

“This one is definitely a keeper.I tweaked it a bit by using fresh shrimp, fresh garlic, adding grape tomatoes, using lemon pepper instead of plain and adding some shrimp cocktail sauce.It was really wonderful.Two pounds of shrimp and a pound of pasta makes a huge party salad – that doesn’t last long.”

“This is fabulous.I was never convinced that low-fat yogurt could taste good in a salad, but this converted me.I had half a zucchini left in the fridge, so I tossed it in too (I put the zucchini in the pasta water for a minute to get rid of the “raw” taste). I’ve made this twice now, the second time I used fennel instead of celery, and both times, it turned out wonderfully.Absolutely fantastic recipe.Thanks so much!!!”

“This was very good.The only thing I would have done a little differently was add less green onion.I loved it but my SO thought it made it just a little “hot.”This is a keeper.Thank you, Secret!”