Pasta Shrimp Salad

SUBMITTED BY: Mary Ann Berquam PHOTO BY: VELLUM

"'I prepared a similar version of this seafood salad years ago for my daughter's graduation,' notes Mary Ann Berquam from her home in Turtle Lake, Wisconsin. 'Since then, I've substituted low-fat ingredients, and I still get many requests for the recipe.'"

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PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (7 ounce) package small shell pasta
3 celery ribs, chopped
5 ounces frozen, small, cooked shrimp, thawed
1 cup frozen peas, thawed
1/2 cup fat free French dressing
1/2 cup reduced-fat mayonnaise
3 tablespoons chopped onion
2 teaspoons dried basil
2 teaspoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon salt-free seasoning blend

DIRECTIONS

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, shrimp and peas. In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving.

FOOTNOTE

Nutritional Analysis: One serving (1 cup) equals 165 calories, 6 g fat (1 g saturated fat), 45 mg cholesterol, 392 mg sodium, 20 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.