Lemon-Shrimp Pasta Salad

From Kraft

Total time 30 min
Prep 15 min
servings 12 servings, 3/4 cup each

What You Need
3 cups farfalle (bow-tie pasta), uncooked
1 lb. fresh asparagus spears, cut into 2-inch lengths
1 cup KRAFT Light Zesty Italian Dressing
1 tsp. dried oregano leaves
1 tsp. lemon zest
1 lb. cooked cleaned large shrimp
1 cup halved cherry tomatoes
1 pkg. (8 oz.) KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
Make It

COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to the cooking water for the last 3 min.; drain. Rinse with cold water; drain well.

MIX dressing, oregano and zest.

PLACE pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly.

Kraft Kitchens Tips

Easy Pasta Salad with Asparagus

Prepare as directed, omitting the shrimp and increasing the tomatoes to 2 cups.

How to Use Fresh Shrimp

Substitute 1 lb. cleaned uncooked large shrimp for the cooked shrimp. Cook shrimp with 1 Tbsp. KRAFT Zesty Italian Dressing in large nonstick skillet on medium-high heat 3 to 4 min. or until shrimp is no longer pink, stirring occasionally. Continue as directed.
Make Ahead

Pasta salad can be made ahead of time. Refrigerate up to 24 hours before serving.