Prep 30 mins
Cook 15 mins
"Salad Envy": That's what they'll have when you show up at the next potluck with this creamy, colourful and delicious offering. You can tell them it's low in calories too, but they probably won't believe you. :wink: Substitute the shrimp with salmon, tuna or lobster for a different taste experience. Note: After several hours of chilling, the pasta will absorb some of the dressing. To return it to a creamier consistency, simply add one or two tablespoons of salad dressing. Cooking time does not include time for refrigeration. Created for the Craze-E Salad Contest.
- 2 cups shell pasta, small
- 1 cup small baby shrimp, precooked frozen
- 3⁄4 cup fat-free salad dressing, I prefer the Miracle Whip brand
- 1 teaspoon Tabasco sauce
- 2 tablespoons chives, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon fresh lemon juice
- 1 lemon, zest of
- 1 cup frozen green pea
- 1 zucchini, 6 - 7-inch long, diced (green or yellow)
- 5 red radishes, thinly sliced
- 1⁄3 cup vidalia onion, diced
- 1 head lettuce, leaves
- Cook pasta until al-dente. Drain then rinse in cold water. Allow to drain.
- Rinse frozen shrimp under cold running water. Drain, wrap in paper towels and set aside.
- In a small bowl, combine salad dressing, tabasco sauce, chives, salt, pepper, lemon juice and zest.
- In a large bowl, mix together pasta, frozen peas, zucchini, radishes, onions and dressing mixture.
- Gently toss in the shrimp. Refrigerate for 1 to 12 hours.
- To serve, line a serving bowl or platter with lettuce leaves. Top with the salad mixture. Garnish, if desired, with rows of radish slices, chopped chives and/or shrimp.
Gosh I made this sometime back and I can't believe I forgot to review it! This was absolutely lip smacking good! I used fat free mayo, and whole wheat penne pasta and this was not only delicious but healthy too! I loved the tabasco, lemon and mayo combination -- just creamy tangy and good! Made for Spring into Fruits and Veggies Tag in the Diabetic forum April 2010!
Don't make to much. You will be full. Why? Because you will want to horde it all to yourself. You will want to sneak bits here and there from back of the fridge where you have hidden it behind the old pot roast you made last week. When you go to serve it, you will be minus the shrimp, (ok - you left one) and the radishes, well you gobbled them up last night when everyone was asleep, remember? Tell you what, to be on the safe side, make it twice. Hide one from yourself. Keep the other and nibble at that. You *are* warned. Followed this exactly, used big - fat - shrimp. (My downfall). Don't change a thing. Made for *Spring Veggies and Fruits* Diabetic Forum April 2010
Diana this was a hit for dinner! Love the flavors all coming together and the colors made it a festive dish. I am going to enjoy the little leftovers there are. I used regular size shrimp as that is what DD had, cut in half, lite Miracle hip, and a combo of iceberg and spnach leaves. Excellent. Will make this often and will double the recipe for more leftovers. Made for Aus/NZ Swap Nov 2009. Made with Easy Grilled Cajun Chicken