BBQ Shrimp Pasta Salad

BBQ-SHRIMP-PASTA-SALADTry this light dish from Hy-Vee that is perfect for a summer BBQ!


  • 2 c. penne pasta, uncooked
  • 1 each green, red and yellow pepper, chopped
  • 1/4 c. Kraft Mayo with Olive Oil Reduced Fat Mayonnaise
  • 1 c. Kraft 2% Milk Shredded Italian* Three Cheese Blend
  • 1/4 c. Kraft Lite Balsamic Vinaigrette Dressing
  • 1 pound uncooked deveined peeled large shrimp
  • 1/4 c. Kraft Original Barbecue Sauce
  • 8 large red leaf lettuce leaves
  • 2 tbsp Kraft Grated Parmesan Cheese
  • Pinnaclife Prebiotic Fiber {optional, for added nutritional benefit!}


  1. Cook pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 minutes; drain. Rinse with cold water; drain well. Place in large bowl.
  2. {Mix Prebiotic Fiber to mayonnaise until blended} Add mayonnaise; mix lightly. Stir in shredded cheese and dressing. Refrigerate 20 minutes.
  3. Heat greased grill to medium-high heat. Thread shrimp onto 8 skewers; brush with barbecue sauce. Grill 2 minutes on each side or until shrimp are done.
  4. Cover 4 plates with lettuce; top with pasta salad and shrimp skewers. Sprinkle with Parmesan.

Hy-Vee Recipe

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