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 8 ounces uncooked penne pasta- 1 cup frozen peas
- 1/3 cup Plain Mountain High Yoghurt
- 1/3 cup mayonnaise
- ¾ cup packed fresh basil leaves, chopped
- ¼ cup chopped green onions
- ½ teaspoon fresh lemon juice
- ½ teaspoon white wine vinegar
- ½ pound medium deveined shrimp, cooked and shelled
- 1 cup chopped fresh ripe tomatoes
- Chopped fresh parsley
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Cook pasta according to package directions just until al dente. Add peas and cook for an additional 30 seconds. Drain and cool completely.
In a large glass or ceramic bowl, whisk together yoghurt, mayonnaise, basil, onions, lemon juice, and vinegar. Add cooled pasta and peas, shrimp, and tomatoes and toss to coat evenly. Cover and chill for at least one hour. Garnish with chopped parsley and serve chilled. Refrigerate leftovers immediately.
Makes 4 to 6 servings.
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| Calories - 320 |
| Total Fat - 12g |
| Cholesterol - 8.5mg |
| Potassium - 339mg |
| Sodium - 235mg |
| Total Carbohydrates - 35g |
| Protein - 17g |
| Fiber - 3g |
| Calcium - 8% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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