Light Shrimp And Pasta Salad Recipes

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SHRIMP PASTA SALAD



Shrimp Pasta Salad image

This easy shrimp pasta salad is ready in minutes! Made with healthy ingredients, veggies and bright lemon dressing. Perfect for potlucks.

Provided by Erin Clarke / Well Plated

Categories     Main Course     Side Dish

Time 20m

Number Of Ingredients 15

8 ounces uncooked whole wheat elbow macaroni (or similar small pasta, such as mini shells (about 2 cups uncooked macaroni))
1 pound frozen salad shrimp (thawed and patted dry, or use roughly chopped peeled and deveined cooked shrimp)
1 cup diced celery (about 2 stalks)
1 red bell pepper (cored and cut into a 1/4-inch dice)
1 cup frozen peas (thawed)
2 green onions (finely chopped (about 1/4 cup))
2 tablespoons finely chopped fresh dill
2/3 cup nonfat plain Greek yogurt
2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
2 teaspoons honey
1 teaspoon white vinegar
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt (plus additional to taste)
1/2 teaspoon ground black pepper (plus additional to taste)
1/8 teaspoon cayenne pepper

Steps:

  • Cook the pasta to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad.
  • In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon juice, honey, white vinegar, Dijon, salt, black pepper, and cayenne pepper.
  • In a large serving bowl, place the shrimp, celery, bell pepper, peas, green onion, and dill. Shake the pasta once more, then add it to the bowl. Drizzle with the dressing and stir gently to combine. Taste and adjust the seasoning as desired.
  • If time allows, place the pasta in the refrigerator and chill for 1 hour prior to serving. Enjoy directly from the fridge or at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 194 kcal, Carbohydrate 28 g, Protein 19 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 144 mg, Fiber 1 g, Sugar 4 g

SHRIMP PASTA SALAD



Shrimp Pasta Salad image

I adore shrimp, so discovering it in this pasta salad recipe was a real treat for me. The lemon-dill sauce is light and bright. It's one of our favorite cold pasta salad recipes! -Traci Wynne, Denver, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 11

8 ounces uncooked small pasta shells (about 2-2/3 cups)
1 pound peeled and deveined cooked shrimp, chopped
1 cup frozen peas, thawed
4 green onions, chopped
1/4 cup minced fresh parsley
1 cup mayonnaise
1 cup plain yogurt
1/4 cup lemon juice
2 tablespoons snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.

Nutrition Facts : Calories 306 calories, Fat 18g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

LIGHT SHRIMP AND PASTA SALAD



Light Shrimp and Pasta Salad image

Make and share this Light Shrimp and Pasta Salad recipe from Food.com.

Provided by Julesong

Categories     One Dish Meal

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 1/2 cups small shell pasta (or other small pasta shapes)
8 ounces cooked shrimp
2 stalks celery, finely chopped
1/2 red pepper, diced
1/2 cup frozen green pea, thawed
1/4 cup chopped onion
1/2 cup nonfat plain yogurt
2 tablespoons fat-free mayonnaise
1 tablespoon lemon juice
1 tablespoon red wine vinegar
salt and pepper, to taste
2 tablespoons chopped fresh dill or 2 teaspoons dried dill

Steps:

  • Cook pasta until al dente.
  • Drain and allow to cool.
  • Toss pasta with shrimp, celery, red pepper, peas and onions.
  • In a separate bowl, combine remaining ingredients.
  • Add to pasta mixture.
  • Stir well.
  • Chill in refrigerator for at least 2 hours.
  • If desired, serve on a bed of lettuce, accompanied with a slice or two of fresh crusty bread.

LIGHT PASTA & SHRIMP SALAD



Light Pasta & Shrimp Salad image

Provided by Lynn

Categories     Salad

Time 20m

Number Of Ingredients 11

8 ounces uncooked salad pasta noodles (Or other small pasta )
12 oz peeled and deveined cooked small shrimp (I buy already cooked )
1 cup frozen peas, thawed
4 green onions, chopped
1/2 cup Olive Oil Mayonaisse
1/2 cup Whole Unflavored Greek Yogurt
juice of one lemon
1 tsp dill weed
1/2 tsp salt
1/4 tsp pepper
lettuce leaves

Steps:

  • Cook pasta according to package directions then drain. Cool down with some cold water and let drain.
  • Coursely chop the shrimp
  • In a large bowl add the pasta, shrimp, peas, green onions, mayo, yogurt, lemon juice and spices. Mix together well.
  • Serve on a large piece of lettuce

SHRIMP PASTA SALAD WITH A CREAMY LEMON DRESSING



Shrimp Pasta Salad With a Creamy Lemon Dressing image

Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it.

Provided by Brandi Starr

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 5

Number Of Ingredients 14

¼ cup Greek yogurt
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground black pepper
10 ounces penne pasta
40 medium shrimp, or more to taste
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste
½ cup chopped scallions (green onions)
1 teaspoon kosher salt
½ cup shredded Cheddar cheese
½ lemon, thinly sliced

Steps:

  • Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
  • Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
  • Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 45.1 g, Cholesterol 136 mg, Fat 12.2 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 4.1 g, Sodium 759.8 mg, Sugar 2.8 g

COLD SHRIMP PASTA SALAD



Cold Shrimp Pasta Salad image

"This salad combines two of my favorite foods: pasta and shrimp. It 's a perfect side for a grilled steak but goes just as well with hamburgers and hot dogs. I've made this many times over the years." -Traci K Wynne, Denver, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

4 cups uncooked small pasta shells
1 pound cooked small shrimp, peeled and deveined
1-1/2 cups frozen peas, thawed
1/2 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/3 cup reduced-fat mayonnaise
1/3 cup reduced-fat plain yogurt
2 tablespoons lemon juice
1 tablespoon minced fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the shrimp, peas, green onions and parsley. Stir in the pasta. , In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 391 calories, Fat 7g fat (1g saturated fat), Cholesterol 153mg cholesterol, Sodium 430mg sodium, Carbohydrate 55g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein.

SHRIMP PASTA SALAD WITH FRESH FRUIT SALSA



Shrimp Pasta Salad With Fresh Fruit Salsa image

Looking for a light and refreshing salad? Try this intriguing combination with either fresh or frozen cooked shrimp.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
1 head Boston lettuce
1 medium cucumber, cut lengthwise in half, then sliced crosswise
12 ounces cooked (peeled and deveined) large shrimp
1 avocado, sliced
1/2 cup coarsely chopped pineapple
1/2 cup coarsely chopped strawberries
1 teaspoon grated orange peel
2 tablespoons orange juice
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/8 teaspoon white pepper
2 kiwifruit, peeled and coarsely chopped
1 small jalapeño chile, chopped

Steps:

  • Mix all ingredients for Fresh Fruit Salsa.
  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Divide lettuce leaves among serving plates. Arrange pasta, cucumber, shrimp and avocado on lettuce-lined plates. Serve with salsa.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 110 mg, Fiber 3 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg

LAYERED CAESAR, SHRIMP & PASTA SALAD



Layered Caesar, Shrimp & Pasta Salad image

A layered salad is the perfect summer dish. Our video has tips on keeping lettuce crisp and how to up the level of Caesar-style flavor with fresh garlic.

Provided by My Food and Family

Categories     Side Dish Recipes

Time 2h

Yield 6 servings, 2 cups each

Number Of Ingredients 10

1/4 cup KRAFT Lite Creamy Caesar Dressing
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 clove garlic, minced
1 pkg. (6 oz.) torn mixed salad greens
2 cups medium pasta shells, cooked, cooled
1 large tomato, coarsely chopped
3/4 cup seasoned croutons
2 hard-cooked eggs, sliced
1/2 lb. frozen cooked cleaned medium shrimp, thawed
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Mix dressing, mayo and garlic until blended.
  • Place half the salad greens in 3-qt. bowl; cover with layers of pasta, tomatoes, remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
  • Add dressing mixture to salad just before serving; mix lightly.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

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