Shrimp ‘n’ Shells Salad
Ingredients
- 8 ounces uncooked small pasta shells
- 1 cup fat-free mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup 1% 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
Directions
Cook pasta according to package directions. Meanwhile, for dressing, combine the mayonnaise, Parmesan cheese, buttermilk, onion, parsley, basil, salt and pepper in a blender or food processor; cover and process until blended
Drain pasta and rinse with cold water. In a large bowl, combine the pasta, shrimp, peas, pimientos, tomato and green onions. Add dressing and toss to coat. Cover and refrigerate until chilled.
