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Salads & sides

Lemon-Shrimp Pasta Salad

Lemon-Shrimp Pasta Salad recipe
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.
15 min
30 min
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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