Shrimp Pasta Salad

3/4 cup uncooked shell macaroni

3 cups water

3/4 pound medium-size fresh shrimp, peeled and deveined

1 cup chopped cauliflower

1 cup sliced celery

1/2 cup low-calorie French dressing

1/3 cup chopped fresh parsley

1/4 cup chopped sweet pickle

1/4 cup reduced-calorie mayonnaise

1 tablespoon lemon juice

1 teaspoon grated onion

1/2 teaspoon celery seeds

1/4 teaspoon pepper

Cook macaroni according to package directions, omitting salt and fat. Drain and set aside. Bring 3 cups water to a boil in a medium saucepan.

Add shrimp; cook 3 to 5 minutes or until shrimp turns pink. Drain well.

Combine macaroni, shrimp, cauliflower, and remaining ingredients; toss gently to combine. Cover and chill at least 8 hours.

Yield: 12 servings.

Serving Size: 3/4 cup Carbohydrate: 11 gm Protein: 6 gm Fat: 4 gm Calories: 100 Fiber: 1 gm Sodium: 212 mg Cholesterol: 42 mg