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Shrimp Pasta Salad


  • 1 1/2 cups pasta spirals
  • 1/4 cup chopped green onion
  • 1/2 cup sliced celery
  • 1/2 cup frozen peas, defrosted
  • 1 (6 ounce) can tiny shrimp
  • 1 carrot, grated
  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons low-fat mayonnaise
  • 1 teaspoon dry mustard
  • Salt and pepper to taste
  • Garlic powder to taste


  1. Cook pasta al dente (about 8 to 10 minutes) in boiling water.
  2. Cool and rinse pasta. Mix well with other ingredients.
  3. Chill.


Use tuna or salmon instead of shrimp.

Add other leftover steamed vegetables to taste.

For a Mexican twist, add 1/2 teaspoon cumin and 2 tablespoons canned diced chiles.

For a curried flavor, substitute curry powder for the mustard; add sesame seed.

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