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Lemon Shrimp Pasta Salad


  • 3 cups (8-oz.) farfalle {bow tie pasta}, uncooked
  • 1 pound fresh asparagus spears, cut into 2-inch lengths
  • 1 cup zesty Italian dressing
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  • 1 tsp. dried oregano leaves
  • 1 tsp. grated lemon peel
  • 1 pound cooked large shrimp (20-25 count)
  • 1 cup halved or quartered cherry tomatoes
  • 1 package (8-oz.) Kraft natural Colby and Monterey Jack Cheese Crumbles


Cook pasta as directed on package, adding asparagus to the cooking water for the last 3 minutes of the pasta cooking time; drain. Rinse with cold water; drain well. Meanwhile, mix dressing, oregano and lemon peel. Place pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes, and cheese; mix lightly. Serve immediately, or cover and refrigerate until ready to serve.

Makes 12 servings, 3/4 cup each.

By Connie from Oden, Arkansas

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