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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (395g) Recipe makes 4 servings |
||
| Calories 512 | ||
| Calories from Fat 143 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.0g | 24% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 6.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 230mg | 76% | |
| Sodium 1055mg | 43% | |
| Potassium 706mg | 20% | |
| Total Carbohydrate 56.3g | 18% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 8.7g | ||
| Protein 36.4g | 72% | |
Seaside Pasta Salad
By: loof
Jul 1, 2008
This came from an old newpaper clipping - it's a yummy summery meal-in-a-bowl salad!
SERVES 4 -6
Ingredients
- 1 (8 ounce) package macaroni (small shells or elbows)
- 1 tablespoon oil
- 2 tablespoons lemon juice
- 1 cup sliced celery
- 1/4 cup chopped green pepper
- 4 green onions, sliced
- 1 cup plain yogurt
- 2 tablespoons mayonnaise
- 3 tablespoons prepared mustard
- 3/4 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 2 teaspoons parsley
- 1 (10 ounce) package frozen broccoli florets
- 1 lb cooked shrimp
- 3 tablespoons French dressing
Directions
1
Cook the macaroni according to package directions; drain, rinse with cold water, and drain well.2
Toss macaroni with oil and lemon juice. Add celery, green pepper, and onions.3
Make dressing by combining yogurt, mayonnaise, mustard, salt, hot pepper sauce, and parsley. Toss with chilled macaroni. Cover and refrigerate at least 2 hours or overnight.4
Cook broccoli until tender-crisp; drain and cool.5
Put shrimp and broccoli in a bowl and toss with French dressing. Cover and chill.6
About 1/2 hour before serving, add broccoli/shrimp mixture to macaroni and toss lightly. Chill until ready to serve.
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- Course > Salads
- Main Ingredient > Seafood > Shellfish > Shrimp
- Preparation > Time to Make > < 4 hours
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Calee
On Aug 8, 2008
Very nice pasta salad, I love the yogurt based dressing, I only used 1 tbsp of prepared mustard and it was just right for us. I also liked the french dressing on the shrimp as well. The fresh lemon juice adds a light fresh taste to the salad, thanks loof of a great summer time salad.
From: KITTENCAL
On Jul 29, 2008
great salad! I made a few amount adjustments and also added in some garlic powder to the yogurt/mayo mixture, I used a good helping of Tabasco sauce, chilled for a few hours this was thoroughly enjoyed, thanks for sharing loofie!
From: KateL
On Jul 24, 2008
4 Stars, very pleasant salad, made at the seaside. This required a number of preparation stages; thankfully this was a rainy day at the beach. I think it would look more appetizing if the broccoli were not pre-mixed into the salad, and the small shells look more attractive than the elbow macaroni I used. If you like macaroni salads, please try this one. Made for 1-2-3 Hit Wonders 2008. Thanks for posting.
From: Andi of Longmeadow Farm
On Jul 11, 2008
I adored this salad. The celery, the green pepper, the yogurt (really loved this in the salad) the green pepper and how could I forget the shrimp? I was able to easily reduce this in half, but wish I hadn't because this salad was gone to fast. I promised to make this tomorrow again for the guys at the "Saturday Lunch at the Farm" crowd. I did add some fresh peas, and some fresh parsley and grated carrots. The pepper sauce for us was right on, in fact; I added another "hit" to my helping of salad. Will use this often we loved it so much! Thanks, loof!
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