Appetizers / Soups / Salads

BBQ Shrimp Pasta Salad (Rholanda Robertson) takes 23 minutes to prepare.

BBQ Shrimp Pasta Salad (Rholanda Robertson) takes 2 minutes to cook.

BBQ Shrimp Pasta Salad (Rholanda Robertson) makes 4 servings.

The ingredients for BBQ Shrimp Pasta Salad (Rholanda Robertson) are:

*Pasta, whole wheat elbows, 2 oz
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
Peppers, sweet, red, raw, sliced, 1 cup
*Kraft Mayo with Olive Oil (reduced fat mayonnaise), 15 tbsp
*Lactaid 2% Milk, 1 cup
*Ken's Fat Free Sun-dried tomato vinaigrette dressing, 22 tbsp
Shrimp, raw, 16 oz
Kraft Barbecue Sauce Hickory Smoke, 20 tbsp
Romaine Lettuce (salad), 8 inner leaf
Kraft Reduced Fat Parmesan Cheese (grated) -(2 tsp), 4 tsp

Here is how you make BBQ Shrimp Pasta Salad (Rholanda Robertson):

COOK pasta in large saucepan as directed on package, adding peppers to boiling water the last 2 min.; drain. Rinse with cold water; drain well. TOSS pasta mixture with mayo in large bowl. Add shredded cheese and dressing; mix lightly. Refrigerate 20 min. HEAT greased grill to medium-high heat. Thread shrimp onto 8 skewers; brush with barbecue sauce. Grill 2 min. on each side or until shrimp turn pink. COVER 4 plates with lettuce; top with pasta salad, shrimp skewers and Parmesan.Number of Servings: 4Recipe submitted by SparkPeople user RHOLANDA.

The nutritional information for BBQ Shrimp Pasta Salad (Rholanda Robertson) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 675.9

• Total Fat: 19.7 g
• Cholesterol: 201.0 mg
• Sodium: 2,313.5 mg
• Total Carbs: 93.1 g
• Dietary Fiber: 3.4 g
• Protein: 29.0 g