Description
Indulge in the refreshing and vibrant flavors of this Shrimp Pasta Salad, perfect for summer gatherings, potlucks, or quick weeknight meals. This delightful dish combines tender shrimp with a medley of crunchy vegetables, including celery and bell peppers, all enveloped in a creamy, tangy dressing made from yogurt and mayonnaise. With its colorful presentation and satisfying texture, this salad not only pleases the palate but also provides a nutritious balance of protein and fiber. Easy to prepare in just 25 minutes, it’s an ideal choice for busy schedules or last-minute invitations. Enjoy it chilled as a main dish or side, making it a versatile staple in your recipe collection.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 pound cooked small shrimp (100 – 200 count size)
- 3 stalks celery (diced)
- 1 red bell pepper (diced)
- 3 green onions (sliced thin, about two inches into the green)
- 1 cup frozen peas
- 1 1/2 cups plain low fat yogurt (375 grams)
- 1/4 cup fat free mayonnaise (60 grams)
- 1/4 cup Italian salad dressing (59.14 ml)
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon yellow mustard (not ground mustard)
- 1 tablespoon soy sauce
Instructions
- Cook elbow macaroni in salted boiling water until al dente. Drain and rinse with cold water.
- In a small bowl, whisk together yogurt, mayonnaise, Italian dressing, Old Bay seasoning, yellow mustard, and soy sauce.
- In a large mixing bowl, combine cooled pasta, shrimp, celery, red bell pepper, green onions, and peas. Pour the dressing over the mixture.
- Stir gently to combine thoroughly. Serve immediately or refrigerate for up to 48 hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 5g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 100mg