Shrimp Pasta Salad with Ginger Dressing

Ginger dressing adds a zesty flavor to this great pasta salad made with shrimp – ready in 25 minutes. MORE+ LESS-

By Betty Crocker Kitchens

September 21, 2010

Ginger Dressing

1/3

cup mayonnaise or salad dressing

1/3

cup Yoplait® plain yogurt

tablespoon soy sauce

teaspoon sugar

1/2

teaspoon ground ginger

Dash of red pepper sauce

ounces uncooked vermicelli, broken in half

package (8 ounces) frozen cooked salad shrimp, thawed, or 2 cups bite-size pieces cooked seafood

1/2

cup coarsely chopped peeled jicama

1/4

cup chopped fresh cilantro or parsley

medium carrots, shredded (1 1/4 cups)

medium cucumber, coarsely chopped (1 cup)

Salad greens, if desired

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1

Mix all ingredients for Ginger Dressing. Set aside.
2

Cook and drain vermicelli as directed on package. Rinse with cold water; drain.
3

Toss vermicelli, dressing and remaining ingredients except salad greens. Serve on salad greens.

For an Asian twist, substitute 1/2 cup sliced water chestnuts for the chopped jicama and, in the dressing, a dash of sesame oil for the red pepper sauce.
Serve this salad with a basket of Asian rice crackers and a pot of your favorite hot tea.