SHRIMP 'N' SHELLS SALAD

Shrimp 'n' Shells Salad image

"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.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 14

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

Steps:

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., 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.

Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 81mg cholesterol, Sodium 477mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges