Shrimp Pasta Salad
3 cups bow-tie pasta, uncooked
1 lb fresh asparagus spears, cut into 2-inch lengths
1 cup light oil base Italian salad dressing
1 tsp dried oregano leaves
1 tsp lemon zest
1 lb cooked, cleaned large shrimp
1 cup halved cherry tomatoes
1 (8 oz) pkg. 2% Colby & Monterey Jack cheese crumbles
1. Cook pasta in a large saucepan as directed on package, omitting salt and
adding asparagus to the cooking water for the last 3 minutes; drain. Rinse with
cold water; drain well.
2. Mix dressing, oregano and zest together and set aside.
3. Place pasta mixture in a large bowl. Add dressing mixture, shrimp, tomatoes
and cheese; mix lightly.
NOTE: This salad can be made ahead of time.
Refrigerate up to 24 hours before serving.
Yield: 12 Servings
Serving Size: 3/4 cup per serving
WW Plus+ = 5 per serving
Calories 210, Carbs 22 g, Fat 6 g, Fiber 2 g, Protein 17 g
WW Plus+ = 5