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Lemon Shrimp Pasta Salad

Prep Time:
20 min

Total Time:
20 min

Makes:
12

5 cups (300 g) farfalle (bow-tie pasta), uncooked

1 lb. (500 g) fresh asparagus spears, cut into 2-inch lengths

3/4 cup KRAFT CALORIE-WISE Zesty Italian Dressing

1 tsp. dried oregano leaves

1 tsp. grated lemon peel

1 lb. (500 g) cooked large shrimp (20 to 25 count)

1 cup halved or quartered cherry tomatoes

2 cups KRAFT Double Cheddar Shredded Cheese Light- Made with 2% Milk

COOK pasta as directed on package, adding asparagus to the cooking water for the last 3 min. of the pasta cooking time; drain. Rinse with cold water; drain well.

MEANWHILE, mix dressing, oregano and lemon peel.

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.

Kraft Kitchens Tips

Food Facts

When grating lemon, make sure to only take off the yellow skin since the underlying white layer will add bitterness.

Makeover - How We Did It

We substituted Kraft Calorie-Wise Zesty Italian Dressing for the usual mayonnaise and replaced full-fat cubed cheese with light cheese to give a savings of 160 calories and 24 g fat per serving when compared to traditional macaroni salad.

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