1 pound whole wheat pasta
2 pounds veggies, cut into bite-sized pieces
1 pound fresh shrimp (optional)
1 cup mayonnaise
1 cup sour cream
2 lemons, juiced and zested
2 limes, juiced and zested
1 bunch green onions, chopped
1/2 teaspoon freshly ground black pepper
Cook pasta according to package directions,
pour into colander to drain and rinse
with cold water. Let drain and cool for at
least 10 minutes.
If using shrimp, cook according to Perfect
Fall Saturday Shrimp recipe and allow
to chill in refrigerator. Peel before
adding to salad.
Combine pasta and veggies in large bowl.
Mix remaining ingredients together to
make dressing. Stir in half the dressing to
coat the pasta and veggies. Add shrimp
now and 1/2 the remaining dressing. Stir
well. Eat immediately or refrigerate until
serving. Serve extra dressing on the side.
Lower Fat Options
Replace mayonnaise and sour cream with
light mayonnaise and light sour cream (I do
not recommend fat-free versions of either)
OR use nonfat yogurt (to replace mayonnaise)
and light sour cream, plus 1/2 teaspoon