Shrimp And Pasta Salad(Low-Fat)
A light, flavorful shrimp and pasta salad combining fresh herbs, green peas, and tangy lemon yogurt dressing—perfect for a healthy, satisfying meal or side dish.
Ingredients
- 4 c. cooked small seashell macaroni ⓘ
- 1 1/2 c. chopped cooked fresh shrimp ⓘ
- 1/2 c. frozen green peas, thawed ⓘ
- 1/2 c. sliced green onions ⓘ
- 1/4 c. chopped fresh parsley ⓘ
- 1/2 c. plain low-fat yogurt ⓘ
- 1/2 c. reduced calorie mayonnaise ⓘ
- 2 Tbsp. chopped fresh dill weed ⓘ
- 2 Tbsp. fresh lemon juice ⓘ
- 2 tsp. grated lemon rind ⓘ
- 1/4 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
Instructions
- Combine cooked small seashell macaroni, chopped cooked shrimp, thawed green peas, sliced green onions, and chopped fresh parsley in a large bowl; toss well.
- In a separate bowl, stir together plain low-fat yogurt, reduced calorie mayonnaise, chopped fresh dill weed, fresh lemon juice, grated lemon rind, salt, and pepper until well blended.
- Add the yogurt mixture to the pasta mixture, tossing to coat evenly.
- Cover and chill the salad for at least 30 minutes to allow flavors to meld.
- Garnish with additional fresh dill weed before serving, if desired.
Tips & Substitutions
For added flavor, consider including diced bell peppers or cucumbers for crunch. If you prefer a creamier texture, you can increase the yogurt or mayonnaise slightly. Fresh herbs like basil or cilantro can be substituted for dill if preferred. For a different protein, try using crab meat as in Chef'S Crab Salad.
Serving Suggestions
This salad is perfect as a light main dish or as a side at summer barbecues or picnics. It pairs beautifully with Fried Shrimp(Scampi Fritti) or a fresh green salad. For a complete meal, consider serving with crusty bread or garlic bread on the side to soak up any dressing.
Storage & Reheating
Store any leftover Shrimp And Pasta Salad in an airtight container in the refrigerator for up to 2 days. To maintain its texture, avoid freezing as the pasta may become mushy. For best results, enjoy the salad cold, straight from the fridge, or allow it to sit at room temperature for about 15 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Pasta Salad(Low-Fat) contains roughly 579 calories, with 31g protein, 86g carbohydrates, and 17g fat. It is an excellent source of vitamin C (101% of the Daily Value), iron (92% of the Daily Value), and dietary fiber (71% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1121mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw shrimp instead of cooked?
It's recommended to use cooked shrimp for this recipe to ensure food safety and proper texture. If using raw shrimp, make sure to cook them thoroughly before adding to the salad. Poaching or sautéing are quick methods to prepare shrimp if you buy them raw.
Can I prepare this salad in advance?
Yes, this salad can be made ahead of time! Just prepare it a few hours or even a day in advance and store it in the refrigerator. Allowing it to chill for at least 30 minutes enhances the flavors, making it an ideal make-ahead dish for gatherings or meal prep.
What can I substitute for low-fat yogurt?
If you prefer a different base, you can substitute low-fat yogurt with Greek yogurt for a thicker texture or sour cream for a richer taste. Another option is to use a plant-based yogurt if you're looking for a dairy-free alternative. Adjust the seasoning slightly to balance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).