Lemon-Shrimp Pasta Salad

photo by:kraft

Is it just us, or does shrimp make every dish special? Lemon zest and asparagus up the ante for a smart and refreshingly tasty take on pasta salad.

time

prep:

15 min

total:

30 min

servings

total:

12 servings, 3/4 cup each

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What You Need

cups farfalle (bow-tie pasta), uncooked

lb. fresh asparagus spears, cut into 2-inch lengths

cup KRAFT Lite Zesty Italian Dressing

tsp. dried oregano leaves

tsp. lemon zest

lb. cooked cleaned large shrimp

cup halved cherry tomatoes

pkg. (8 oz.) KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles

Make It

COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to the cooking water for the last 3 min.; drain. Rinse with cold water; drain well.

MIX dressing, oregano and zest.

PLACE pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly.

Kraft Kitchens Tips

Easy Pasta Salad with Asparagus

Prepare as directed, omitting the shrimp and increasing the tomatoes to 2 cups.

How to Use Fresh Shrimp

Substitute 1 lb. cleaned uncooked large shrimp for the cooked shrimp. Cook shrimp with 1 Tbsp. KRAFT Zesty Italian Dressing in large nonstick skillet on medium-high heat 3 to 4 min. or until shrimp are no longer pink, stirring occasionally. Continue as directed.

Make Ahead

Pasta salad can be made ahead of time. Refrigerate up to 24 hours before serving.

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krispelis

posted:5/5/2007

I added 1/2 cup of sliced black olives...it really added some nice flavor

a cook

posted:4/23/2007

I wasn't sure how it would turn out since I used basil and parsley instead of oregano. It turned out great. I added more tomatoes than it called for and used grape instead of cherry one's. Will definetly make again or even think about bringing for a social function, very appealing to the eye!

jlwalkuski

posted:4/23/2007

Kind of bland had to spice it up a bit.

Irishones7

posted:4/22/2007

My mom-in-law made this for Easter and it was the star of the meal. The flavors of oregano and lemon were a bright and delicious touch!

a cook

posted:4/17/2007

This recipe is company or a lady luncheon worthy! Beautiful presentation and everyone wants the recipe. The lemon zest adds lots of flavor. It's a keeper.

a cook

posted:4/17/2007

I made this twice; once for my family and once for a friend. It turned out wonderfully both times...the lemon zest is key...don't leave it out!

a cook

posted:4/13/2007

I made this for a party, and served it cold. There were NO leftovers! It was a hit.

nicfuhrer

posted:4/9/2007

My husband thought the picture in the latest magazine looked delicious. It was easy and delicious! I had forgotten how good asparagus was! I served it right away, but we tried it later for a snack and it was definately better served cold!

ClemsonMom2

posted:4/8/2007

This is a fabulous pasta salad recipe! It is different from most and very tasty. I substituted Mrs. Dash Italian blend for the oregano and used Kraft Greek crumbles with feta, provolone and parmesan; it suited the Italian flavors so well. Yummy and super easy! Wow!

KerryBrooks

posted:4/6/2007

This recipe was so fun and easy to make and was a big hit with everyone. Be very careful not to over cook the asparagus - it is easy to do.