With crisp vegetables, creamy avocado and sweet shrimp, this cool pasta salad is a meal in itself.
| 1 | 16oz package penne pasta | |
| 1 | lb | of cooked shrimp (16-20 count, peeled and deveined) |
| 1⁄2 | c | shredded cheddar |
| 1 | avocado (peeled and diced) | |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| Juice of 2 lemons | ||
| 2 | tomatoes (seeded and diced) | |
| 1 | cucumber (peeled and sliced into 1/4-inch-thick half moons) | |
| 1 | c | green beans (blanched and chilled) |
| 1 | tsp | crushed red pepper |
| Salt and pepper to taste |
Cook pasta according to package instructions.
Rinse pasta under cold water and drain.
In a large bowl gently toss together pasta, shrimp, cheddar cheese, avocado, yogurt, lemon juice, tomatoes, cucumbers, green beans, crushed red pepper, and salt and pepper to taste.
Serve chilled.