Shrimp ‘n’ Shells Salad

salads

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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

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.

Recipe Courtesy Of

Taste of Home