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Lemon Shrimp Pasta Salad

average rating

rate/review

prep time

20 min

total time

20 min

makes

12 servings, 3/4 cup (175 mL) each

photo by:

kraft

recipe by: kraft

What You Need

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 zest

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

1 cup halved or quartered cherry tomatoes

2 cups Kraft Double Cheddar Light Shredded Cheese

Make It

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

Variation - Easy Pasta Salad with Asparagus

Prepare as directed, omitting the shrimp and increasing tomatoes to 2 cups.

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.