Shrimp, Lemon, and Spinach Whole-Grain Pasta Salad

“Instead of using mayonnaise this salad uses Greek-style low-fat yogurt, which has been strained; that's thick & rich-tasting. Found on Sunset Magazine, 02/2007 edition. We are going to experiment with this on the menu - keep your fingers crossed!”

Ingredients Nutrition

  • 12 ounces whole wheat rotini or 12 ounces rotelle pasta or 12 ounces fusilli
  • 1 lb peeled deveined shrimp, tails removed (30 to 35)
  • 14 cup olive oil
  • 1 medium red onion, chopped
  • 3 large garlic cloves, minced
  • 34 teaspoon salt (taste and season slowly)
  • 12 teaspoon red chili pepper flakes
  • 14 teaspoon ground cumin
  • 2 cups loosely packed baby spinach leaves
  • 1 (15 ounce) can chickpeas, drained and rinsed (garbanzos)
  • 1 14 cups strained low-fat Greek yogurt (or whole-milk plain yogurt)
  • 13 cup chopped fresh mint leaves
  • 2 12 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon zest


  1. Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions.
  2. Drain and set aside.
  3. Meanwhile, toss shrimp with 2 tablespoons olive oil, onion, garlic, 3/4 teaspoons salt, chile flakes, and cumin; marinate at room temperature 10 minutes.
  4. Preheat a medium frying pan over medium heat, then add shrimp and marinade.
  5. Cook, stirring often, until shrimp are pink and firm, 3 to 4 minutes.
  6. In a large bowl, toss together pasta, shrimp mixture, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest.
  7. Season to taste with salt.
  8. Serve warm or at room temperature.

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