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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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I prepared a similar version of this seafood salad years ago for my daughter's graduation, notes Mary Ann Berquam from her home in Turtle Lake, Wisconsin. Since then, I've substituted low-fat ingredients, and I still get many requests for the recipe. Ingredients:
1 package (7 ounces) small shell pasta |
3 celery ribs, chopped |
1 package (5 ounces) frozen cooked salad shrimp, thawed |
1 cup frozen peas, thawed |
1/2 cup fat-free french salad dressing |
1/2 cup reduced-fat mayonnaise |
3 tablespoons chopped onion |
2 teaspoons dried basil |
2 teaspoons lemon juice |
1/2 teaspoon garlic powder |
1/2 teaspoon salt-free lemon-pepper seasoning |
1/2 teaspoon salt-free seasoning blend |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, shrimp and peas. In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving. Yield: 7 servings.
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