Orecchiette with Peas, Shrimp and Buttermilk-Herb Dressing

This herby pasta salad is perfect for a picnic or potluck gathering; double the recipe to serve a crowd. Medium shell-shaped pasta will also work in place of orecchiette.

What you’ll need:

  • 8 ounces uncooked orecchiette pasta
  • 1 cup frozen green peas
  • 1/2 pound medium shrimp, peeled and deveined
  • 1 cup thinly sliced radishes
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup fat-free buttermilk
  • 3 tablespoons minced fresh chives
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced

What you’ll do:

  • Cook pasta according to package directions, omitting the fat and salt.
  • Add peas and the shrimp the last 2 minutes of cooking.
  • Drain and rinse with cold water; drain.
  • Combine the pasta mixture with the radishes in a large bowl.
  • Combine the mayonnaise and all the remaining ingredients in a bowl and stir with a whisk.
  • Pour the dressing over the pasta mixture, tossing to coat.
  • Cover and let stand for 20 minutes.
  • Serve at room temperature or cover and refrigerate until ready to serve.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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