Lunch

Lemon dill shrimp pasta salad is for Lunch.

Lemon dill shrimp pasta salad takes 20 minutes to prepare.

Lemon dill shrimp pasta salad takes 10 minutes to cook.

Lemon dill shrimp pasta salad makes 7 servings.

The ingredients for Lemon dill shrimp pasta salad are:

4 oz, Ronzoni, Whole Wheat Penne Rigate

2 stalks Celery, chopped
1/4 cup Carrots, raw chopped
1/4 cup Red Sweet Peppers,chopped
3 TBSP Onions, raw chopped
1/2 cup Snap peas, rough chopped

Shrimp, cooked, 6 oz

4 TBSP Kraft Mayo with Olive Oil (reduced fat mayonnaise)
2 TBSP Lemon Juice
1 TBSP Dried dill (or use Pampered Chef All-purpose Dill Mix)

Here is how you make Lemon dill shrimp pasta salad:

Cook pasta according to package directions. Rinse in cold water to cool. Set aside.Chop all the veggies to your taste.If using larger size shrimp, rough chop.In a large bowl add the mayo., dill, and lemon juice. Mix.Add the veggies, shrimp and pasta. Toss to coat. Refrigerate at least one hour.Enjoy!Makes about 7, 1 cup portions. (may vary based on type of pasta you use and the amounts, or sizes, of the chop to your veggies)Number of Servings: 7Recipe submitted by SparkPeople user STOPTHECRAVING.

The nutritional information for Lemon dill shrimp pasta salad is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 110.6

• Total Fat: 3.2 g
• Cholesterol: 49.9 mg
• Sodium: 122.1 mg
• Total Carbs: 15.1 g
• Dietary Fiber: 2.3 g
• Protein: 7.4 g

The dietary needs meet for Lemon dill shrimp pasta salad is Low Fat