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Tangy Shrimp-Noodle Salad

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“This recipe was clipped from an old issue of the Houston Chronicle. It's a nice, light and fresh salad, great for a luncheon or a light supper. Cook time does not include the suggested 2 hours to chill before serving.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Break the spaghetti in half and cook according to package directions. Rinse in cold water and drain well. Put in a large glass salad bowl.
  2. Peel and devein the shrimp. Slice the zucchini. Cut the red pepper into thin strips.
  3. Put the shrimp in a 4-cup glass measure; top with plastic wrap and vent. Microwave 1 1/2-2 minutes; stir; microwave another 1 1/2-2 minutes.
  4. Add shrimp, zucchini, red pepper, and olives to spaghetti in salad bowl.
  5. Combine yogurt, sour cream, horseradish, and lemon zest and mix well.
  6. Toss dressing with pasta salad mixture. Refrigerate at least 2 hours before serving.

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