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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Adapted from Kraft, made-over Shrimp Pasta Salad. Makes a great lunch or side dish. Nice refreshing zing of grated lemon peel livens up this Shrimp Salad. top with KRAFT Reduced Fat Colby & Monterey Jack Cheese Crumbles Ingredients:
3 cups bow tie pasta, uncooked |
1 lb fresh asparagus spear, cut into 2-inch lengths |
1 cup kraft light zesty reduced-fat italian salad dressing |
1 teaspoon dried oregano leaves |
1 teaspoon grated lemon peel |
1 lb cooked large shrimp (20 to 25 count) |
1 cup halved cherry tomatoes |
Directions:
1. COOK pasta as directed on package, adding asparagus to the cooking water for the last 3 minute of the pasta cooking time; drain. Rinse with cold water; drain well.
2. MEANWHILE, mix dressing, oregano and lemon peel.
3. PLACE pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
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