Low-Fat Shrimp Pasta Salad

  • Prep Time: 15 mins
  • Total Time: 25 mins
  • Servings: 4
  • About This Recipe

    “Not sure about the serving size on this recipe because I have not made it yet and it does not tell you. I would guess about 4.”

    Ingredients

  • 1 1/2 cupsspiral shaped pasta
  • 1/4 cupchopped green onion
  • 1/2 cupcelery, sliced
  • 1/2 cupfrozen peas, defrosted
  • 1 (6ounce) cans baby shrimp( I prefer the fresh)
  • 1carrot, grated
  • 1/2 cupplain low-fat yogurt
  • 2tablespoonslow-fat mayonnaise
  • 1teaspoondry mustard
  • salt
  • pepper
  • garlic powder( I prefer fresh garlic)
  • Directions

  • Cook pasta until al dente (about 8 to 10 minutes in boiling water).
  • Cool and rinse pasta.
  • Mix well with other ingredients.
  • Chill.
  • Reviews

  • “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!”

  •