Pasta Salad for a Crowd

Kitchen Tested
  • Yield 12 servings

When you are asked to bring a dish to feed a group, this healthy salad is the answer.


1 pound fettuccine pasta
1 (10-ounce) package frozen green peas, thawed
1 cup sliced green onions
2 cups halved cherry tomatoes
2 (14-ounce) cans quartered artichoke hearts, drained
1/2 cup chopped red bell pepper
1/4 cup chopped parsley
1/3 cup finely chopped red onion
3 cups peeled cooked medium shrimp
Dill Dressing (recipe follows)
Dill Dressing:
1 pint plain nonfat yogurt
1/4 cup white wine vinegar
2 teaspoons dried dillweed
1 tablespoon prepared horseradish


  1. To prepare dressing: Combine yogurt, vinegar, dillweed and horseradish in a small bowl, mixing well.
  2. To prepare salad: Cook pasta according to package directions, omitting any oil and salt. Drain and let cool.
  3. In a large bowl, combine pasta with peas, green onions, tomatoes, artichoke hearts, red pepper, parsley, onion and shrimp. Toss with the dressing and serve.