From Paulette Vickery's Recipe Collection

BB: SHRIMP AND VEGETABLE PASTA SALAD

fish, salads, vegetables

1 pkg macaroni twists, 8oz
1/2 each bunch broccoli
1/2 each head culiflower
12 each cherry tomatoes, halved
1/3 cup nonfat parmisan cheese
1 each onion, diced
1/2 lb cooked peeled shrimp
1 single dressing, containing:
2 each egg beaters
1 tablespoon wine vinegar
4 teaspoon yellow mustard
1 cup nonfat mayonnaise
2 teaspoon dried oregano
1 teaspoon minced garlic
3/4 teaspoon light salt
1/2 teaspoon pepper

Combine all of the dressing ingredients in a blender, and blend until smooth, about 1 minute. Cover and refrigerate until ready to use. Cook macaroni according to package directions. Cook broccoli in boiling water until just tender, and rinse under cold water and drain. Separate florettes into small pieces. Cook culiflower until fork tender. Rinse under cold water, and drain until dry. Mix vegetables, shrimp, macaroni, parmisan cheese, and onion. Mix with dressing and chill at least 1 hour. Per serving: fat 0.8 G, cholesterol 55 MG, fiber 2 G, calories 123, 6 percent calories from fat, protein 11 G, carbo hydrate 18 G, sodium 469 MG.

Yield: 8 servings






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