Rating: 4 stars
31 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Dressing:
Pasta:

Directions

Instructions Checklist
  • Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.

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  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.

  • Preheat oven to 450 degrees F (230 degrees C).

  • Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.

  • Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.

  • Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Cook's Note:

Use Dreamfields(R) pasta to reduce carbs without changing the taste.

Nutrition Facts

382 calories; protein 24.4g; carbohydrates 45.1g; fat 12.2g; cholesterol 136mg; sodium 759.8mg. Full Nutrition
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