Lemon Shrimp Pasta Salad

Submitted by Vseward Chef-V

"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"

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 12

ingredients

• 3 cups bow tie pasta, uncooked
• 1 lb fresh asparagus spear, 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

directions

1. 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.
2. MEANWHILE, mix dressing, oregano and lemon peel.
3. 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.

Reviews

[Paula]

I enjoyed this salad at a potluck. My friend's variation used Good Seasons Italian Salad dressing, which I actually preferred over the Kraft dressing. This salad is so pretty and very tasty, too!

 

[Mamas Kitchen Hope]

WOW! AWESOME pasta salad! This deserves 10 stars. I made this but wuth V's ok I sub'd broccoli for the asparagus- since we really don't care for that veg. This was awesome. Great to have in the fridge for quickie lunches, a light supper or anytime. When dd gets fome from class she can simply serve herself quickly too! Full of flavor from the lemon peel! This could be added to in many ways as well to change it up on a whim. Would be great with some garlic in it. I wanted to keep this on hand for a few days in the fridge so I lef tthe tomatoes whole- used grape tomatoes. This comes together FAST and simply without any fuss! FANTASTIC recipe V! Thanks for sharing this !

 

[CrystalB]

I can't imagine anyone giving only one star to this recipe. I was about to post this recipe myself, having just found it in my Kraft What's Cooking Magazine, and now I don't have to! I made this for a BBQ on the weekend and received rave reviews. The only thing I did differently was to add a cup of shredded cheddar cheese to the salad. I especially loved the unexpected twist that the lemon peel added.