Lemon Shrimp Pasta Salad
Adapted from Kraft, made-over Shrimp Pasta Salad. Makes a great lunch or side dish. Nice refreshing zing of grated lemon peel livens up this Shrimp Salad. top with KRAFT Reduced Fat Colby & Monterey Jack Cheese Crumbles
|
3 |
cups bow tie pasta, uncooked |
| 1 |
lb fresh asparagus spears, cut into 2-inch lengths |
| 1 |
cup kraft light zesty reduced-fat Italian salad dressing |
| 1 |
teaspoon dried oregano leaves |
| 1 |
teaspoon grated lemon peel |
| 1 |
lb cooked large shrimp (20 to 25 count) |
| 1 |
cup halved cherry tomatoes |
COOK pasta as directed on package, adding asparagus to the cooking water for the last 3 minute of the pasta cooking time; drain. Rinse with cold water; drain well.
- MEANWHILE, mix dressing, oregano and lemon peel.
- PLACE pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
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Nutrition Facts Calculated for 1 serving (117g)
Recipe makes 12 servings |
| |
Calories 102
Calories from Fat 22 (21%) |
| Amount Per Serving |
%DV |
| Total Fat 2.5g |
3% |
| |
Saturated Fat 0.4g |
1% |
| |
Polyunsat. Fat 0.8g |
|
| |
Monounsat. Fat 0.7g |
|
| |
Trans Fat 0.0g |
|
| Cholesterol 66mg |
22% |
| Sodium 337mg |
14% |
| Potassium 227mg |
6% |
| Total Carbohydrate 10.2g |
3% |
| |
Dietary Fiber 1.3g |
5% |
| |
Sugars 1.9g |
|
| Protein 10.2g |
20% |
| Vitamin A 570mcg |
11% |
| Vitamin B6 0.1mg |
5% |
| Vitamin B12 0.5mcg |
7% |
| Vitamin C 5mg |
9% |
| Vitamin E 0mcg |
2% |
| Calcium 37mg |
3% |
| Magnesium 27mg |
6% |
| Iron 1mg |
10% |
| Alcohol 0.0g Caffeine 0.0mg |
Sher/Ohio
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