Shrimp and vegetable pasta salad - butter busters ^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Pk (8oz) macaroni twists |
| ½ | each | Bn broccoli, broken into florets |
| ½ | medium | Head cauliflower, broken into florets |
| 1 | each | Dz cherry tomatoes, halved |
| ⅓ | cup | Alpine Lace or Weight Watchers fatfree Parmesan cheese |
| 1 | small | Onion, diced |
| ½ | pounds | Cooked peeled shrimp |
| **DRESSING** | ||
| ½ | cup | Egg Beaters |
| 1 | each | Tb wine vinegar |
| 1 | each | Tb plus |
| 1 | teaspoon | Yelow mustard |
| 1 | cup | Kraft fatfree mayonnaise or Miracle Whip |
| 2 | teaspoons | Dried oregano |
| 1 | teaspoon | Minced garlic |
| ¾ | teaspoon | Papa Dash lite salt, optional |
| ½ | teaspoon | Pepper |
Directions
Combine all of the dressing ingredients in a blender and blend until smooth (about 1 minute). Cover and refrigerate until ready to use.
Cook macaroni according to package directions. Cook broccoli in boiling water until just tender. Run under cold water and drain.
Separate florets into smalll pieces. Cook cauliflower until fork tender. Rinse under cold water. Drain until dry. Mix vegetables, shrimp, macaroni, Parmesan cheese and onion. Mix with dressing and chill at least one hour. Per serving: 123 cal., 0.8g fat (6%), 55mg chol., 2g fiber, 11g pro., 18g carb., 469mg sod. Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95 Submitted By CAROLYN SHAW On 02-15-95