Shrimp Pasta Salad

Easy - Do Ahead

Ingredients:
6 oz. fat-free pasta, cooked and drained
1 lb. fat-free frozen cooked shrimp, thawed and drained
1 small zucchini, sliced thin
1 small yellow squash, sliced thin
3 oz. fat-free Mozzarella cheese, cubed
3/4 cup broccoli florets
1 cup frozen pepper strips, thawed and drained
3 tsp. dried parsley
1/2 tsp. dried oregano
2. tbsp. sliced black olives
1/4 cup fat-free Parmesan cheese
3/4 cup Parmesan Salad Dressing (see recipe*)

Directions:
Prepare Parmesan Salad Dressing according to directions (see recipe). Cook pasta according to package directions; drain well and place in a large bowl. Add shrimp, zucchini, squash, Mozzarella cheese, broccoli, peppers, red onion, parsley, oregano and olives to pasta and mix well. Sprinkle Parmesan cheese over pasta mixture and toss to coat. Gradually pour salad dressing over salad, tossing to mix in between additions. Add just enough dressing to coat pasta and vegetables. Cover and refrigerate 2 hours or overnight; add additional salad dressing if salad seems a bit dry.

Serves: 6

Nutrition per Serving:
Calories 150
Carbohydrate 25 grams
Cholesterol 0 milligrams
Dietary Fiber 2 grams
Fat < 1 gram
Protein 9 grams
Sodium 532 milligrams

Exchanges:
3 vegetable
1 starch

Shopping List:
6 ounces fat-free pasta, 1 pound fat-free frozen cooked shrimp, 1 zucchini, 1 yellow squash, broccoli florets, 3 ounces fat-free Mozzarella cheese, 10 ounce package frozen pepper strips, sliced black olives, dried oregano, dried parsley, Parmesan Salad Dressing (or any creamy fat-free dressing), fat-free Parmesan cheese.