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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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I received this recipe from a friend, explains Heather Richardson. It can even be served as a light dinner with toasted garlic bread. The St. Paul, Virginia reader serves the low-fat salad on a bed of fresh greens. Ingredients:
8 ounces uncooked small pasta shells |
1 cup fat-free mayonnaise |
1/4 cup grated parmesan cheese |
1/4 cup buttermilk |
1/3 cup finely chopped onion |
2 tablespoons minced fresh parsley |
1-1/2 teaspoons minced fresh basil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 pound cooked medium shrimp, peeled and deveined |
1/4 cup frozen peas, thawed |
1/4 cup diced pimientos |
1 medium tomato, seeded and chopped |
2 green onions, thinly sliced |
Directions:
1. Cook pasta according to package directions. Meanwhile, for dressing, combine the mayonnaise, cheese, buttermilk, onion, parsley, basil, salt and pepper in a blender or food processor; cover and process until blended.
2. Drain the pasta and rinse in cold water. In a large bowl, combine the pasta, shrimp, peas, pimientos, tomato and onions. Add dressing and toss to coat. Cover and refrigerate until chilled. Yield: 9 servings.
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