Ingredients
12 oz cooked shrimp (peeled and deveined)
12 oz pasta (penne or farfalle)
1 cup cherry tomatoes (halved)
1 cup cucumber (diced)
1/2 cup red onion (finely diced)
1/2 cup frozen corn kernels
1/4 cup fresh cilantro (chopped)
3 tablespoons lime juice (fresh)
2 tablespoons olive oil
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Instructions
Cook pasta according to package instructions and let cool
In a large bowl, combine mayonnaise, Greek yogurt, lime juice, olive oil, cumin, chili powder, salt, and pepper
Add cooled pasta, cooked shrimp, tomatoes, cucumber, red onion, corn, and cilantro; gently fold to combine
Chill before serving for 20-30 minutes to allow flavors to meld
Notes
For best texture, cool cooked pasta completely before mixing
Shrimp can be pre-cooked and refrigerated up to 2 days ahead
Substitute gluten-free pasta for a dietary accommodation
Add avocado slices or bell peppers for extra crunch
Store leftovers in airtight containers in the fridge for up to 2 days
- Prep Time: 20
- Cook Time: 10
- Category: Quick Chicken
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg