This was inspired by a macaroni salad in the May 2012 issue of Southern Living magazine. This pasta salad has much less fat and calories that its mayonnaise filled counterpart. This recipe makes 4 servings.
Creamy Shrimp and Shell Salad
1 pound shrimp (26/30 count)
1/2 tablespoon black peppercorns
1 bay leaf
1 teaspoon salt
1 (8 ounce) package of whole wheat medium shell pasta
1/2 cup chopped celery
1/2 cup chopped green onion
1/2 cup plain greek yogurt
3 tablespoons olive oil mayonnaise
1 tablespoon Dijon mustard
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh tarragon
2 teaspoons white wine vinegar
1 teaspoon honey
salt and pepper to taste
Fill a large bowl halfway with ice and water. Pour 2 quarts of water into a Dutch oven. Squeeze juice from lemon into the water. Stir in lemon half, black peppercorns, bay leaves, and salt. Bring to a boil over medium-high heat. Remove from heat; add shrimp. Cover and let stand 5 minutes. Stir shrimp into ice water. Let stand 10 minutes. Peel and devein shrimp.
Prepare shells according to package directions. Rinse with cold running water. Stir together celery, green onions, yogurt, mayonnaise, parsley, Dijon, tarragon, vinegar, honey, salt and pepper. Coarsely chop cooked shrimp. Stir shrimp and yogurt mixture into pasta. Cover and refrigerate 1 hour before serving.
By my calculation: Per Serving – Calories: 407, Total Fat: 7.7g, Sat. Fat: 0.4g, Carb: 47.1g, Fiber 4.4g, Protein: 36.2g