Summertime calls for light and fresh salads. I was in the mood for pasta salad last week, but I have to keep two things in mind... (1) the carb count for the diabetic in our family and (2) Christian is anti-mayo. So, seeming that this would be the only side to our steak I needed to find something that Christian would enjoy and that would also include lot of veggie. I came across the concept of a shrimp pasta salad on Pinterest so I had Christian work with me to make our own recipe.
247 cals and 25 g carbs per serving (per My Fitness Pal)
I chopped up 24 large cooked shrimp, 1 celery stalk, 3 vine riped tomatoes, 3/4 english cucumber.
I have to admit that usually I just dump however much pasta into the pot without measuring.
This time I cooked only 1 cup of macaroni (which made 4 cups cooked)
The assembly of the salad was super easy. I simply tossed all the chopped ingredients into the pasta.
Now, because Christian don't like mayo he chose to use 1 cup of Skotidakis Greek Sour Cream. It's a really thick and creamy consistency so it was a great substitute and best of all it saved a TON in calories!!
The end result was really good. There was a little tang from the greek sour cream and you could really taste the freshness of the cucumber and tomato. I did think that mabye a little seasoning would of bee good too, but Christian insisted on leaving it plain and simple.
Shrimp Pasta Salad
Serving size = 1 cup
24 large cooked shrimp, chopped
3 vine ripe tomatoes, chopped
3/4 english cucumber, chopped
1 celery stalk, chopped
1 cup Skotidakis Greek Sour Cream
Toss it all together. Serve.
247 cals and 25 g carbs per serving (per My Fitness Pal)
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