Recipes

SHRIMP AND ASPARAGUS PASTA SALAD
  • Ingredients
  • 6 ounces bow-tie pasta
  • 1/2 pound fresh asparagus spears
  • 1/2 cup plain low-fat yogurt
  • 1/3 cup reduced fat creamy Italian salad dressing
  • 1 clove garlic, minced
  • 2 pounds large raw shrimp, peeled and deveined
  • Vegetable cooking spray
  • 12 cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 1 cup shredded carrot
  • 2 green onions, chopped
Directions
  1. Cook the pasta in boiling water just until tender, about 9 minutes
  2. Drain and rinse in cold water
  3. Snap off tough ends of asparagus and cut into 1-inch pieces
  4. Cook in the microwave oven on HIGH power in a covered dish with 2 tablespoons water for 2 minutes
  5. Rinse in cold water and add to pasta. To make dressing, whisk together the yogurt, salad dressing and garlic
  6. Stir into pasta and asparagus; cover and refrigerate. Thread shrimp on kebob skewers, spray with vegetable cooking spray and rotate for 15 minutes or until shrimp are cooked through
  7. Add shrimp to pasta along with tomatoes, cucumber, carrot and onions
  8. Serve immediately or cover and chill until serving time.


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