Lemon Shrimp Pasta Salad

Submitted by: Barb Pitre
Have not tried yet But I Will

Serves: 12 -3/4 cup each

Preparation time:
Cooking time:

Ingredients

3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
1 lb. fresh asparagus spears, cut into 2-inch lengths
1 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 tsp. dried oregano leaves
1 tsp. grated lemon peel
1 lb. cooked large shrimp (20 to 25 count)
1 cup halved cherry tomatoes
1 pkg. (8 oz.) KRAFT Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles

Method

COOK pasta as directed on package, adding asparagus to the cooking water for the last 3 min. of the pasta cooking time; drain. Rinse with cold water; drain well.
MEANWHILE, mix dressing, oregano and lemon peel.
PLACE pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve.

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