Shrimp and vegetable pasta salad - butter busters ^

8 servings

Ingredients

Quantity Ingredient
1 each Pk (8oz) macaroni twists
½ each Bn broccoli, broken into florets
½ medium Head cauliflower, broken into florets
1 each Dz cherry tomatoes, halved
cup Alpine Lace or Weight Watchers fatfree Parmesan cheese
1 small Onion, diced
½ pounds Cooked peeled shrimp
**DRESSING**
½ cup Egg Beaters
1 each Tb wine vinegar
1 each Tb plus
1 teaspoon Yelow mustard
1 cup Kraft fatfree mayonnaise or Miracle Whip
2 teaspoons Dried oregano
1 teaspoon Minced garlic
¾ teaspoon Papa Dash lite salt, optional
½ teaspoon Pepper

Directions

Combine all of the dressing ingredients in a blender and blend until smooth (about 1 minute). Cover and refrigerate until ready to use.

Cook macaroni according to package directions. Cook broccoli in boiling water until just tender. Run under cold water and drain.

Separate florets into smalll pieces. Cook cauliflower until fork tender. Rinse under cold water. Drain until dry. Mix vegetables, shrimp, macaroni, Parmesan cheese and onion. Mix with dressing and chill at least one hour. Per serving: 123 cal., 0.8g fat (6%), 55mg chol., 2g fiber, 11g pro., 18g carb., 469mg sod. Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95 Submitted By CAROLYN SHAW On 02-15-95

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