Posted on
Thursday, May 26, 2011
12:57 PM
| By:
Ammie
Category: Buttermilk , Pasta , Salad , Seafood , Side Dish , WW PointsPlus Friendly
It just so happened we had a late work night the day I planned to make this pasta salad I had seen in Cooking Light's June 2011 magazine for dinner. Needless to say, I was starving by the time I left work and that usually means I'd order take-out to pick up on my way home. While take-out was tempting, I knew this recipe was planned for dinner and I thought I could make it quicker than I could gnaw my arm off.
My arm is still attached! And I am so glad this won over take-out! Not only is this easy to make, it is packed with flavor and what I would consider it fairly healthy. I used whole grain pasta and mayonnaise with olive oil.
Here is what you'll need:
- 8 ounces uncooked medium shell pasta (I use whole grain)
- 1 cup frozen green peas
- 1 lb small-medium shrimp, peeled and deveined (I used the small, sweet, pink Maine shrimp)
- 1 cup thinly sliced radishes
- 1/3 cup mayonnaise with olive oil
- 1/4 cup low fat buttermilk
- 3 Tbsp minced fresh chives
- 1 Tbsp chopped fresh dill
- 1/2 tsp salt
- 1/2 tsp grated lemon rind
- 1 Tbsp fresh lemon juice
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground red pepper
- 2 garlic cloves, minced
Bring water to a boil and cook pasta according to package directions, adding the shrimp and peas during the last 2 minutes of cooking. Drain and rinse with cold water to stop cooking process. Allow to set in order to drain off excess water.
While pasta is draining and cooling, in a mixing bowl combine remaining ingredients.
Add cooled pasta, shrimp and peas to mixing bowl. Toss to combine well and refrigerate at least 30 minutes. Serves 3-4 as a main dish.
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