Tangy Shrimp-Noodle Salad
"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."
photo by IngridH
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 8 ounces spaghetti (thin)
- 1 lb medium shrimp
- 2 small zucchini
- 1 small red bell pepper
- 1⁄4 cup sliced black olives
- 1 cup plain fat-free yogurt
- 1⁄3 cup low-fat sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon zest
directions
- 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.
- Peel and devein the shrimp. Slice the zucchini. Cut the red pepper into thin strips.
- 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.
- Add shrimp, zucchini, red pepper, and olives to spaghetti in salad bowl.
- Combine yogurt, sour cream, horseradish, and lemon zest and mix well.
- Toss dressing with pasta salad mixture. Refrigerate at least 2 hours before serving.
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Reviews
-
The dressing on this recipe is absolutely outstanding! I really like horseradish, and I was pleased that the flavor of it really comes through in the dressing. That said, however, I felt that there was way too much dressing for the amount of noodles called for. To compensate, I cooked another half batch of noodles to add, which helped, but they were still heavily dressed. I also thought some chopped fresh herbs would really add to the overall taste- maybe some basil, tarragon or thyme. Thanks for giving me a really nice cold meal for another hot summer day!
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