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new twists on classic favorites.

bbq shrimp-pasta salad

Recipe details:

bbq shrimp-pasta salad

what you need

  • 2 cups penne pasta, uncooked
  • 1 each green, red and yellow pepper, chopped
  • 1/4 cup Kraft Mayo with Olive Oil Reduced Fat Mayonnaise
  • 1 cup Kraft 2% Milk Shredded Italian Three Cheese Blend
  • 1/4 cup Kraft Lite Balsamic Vinaigrette Dressing
  • 1 pound uncooked deveined peeled large shrimp
  • 1/4 cup Kraft Original Barbecue Sauce
  • 8 large leaves red leaf lettuce
  • 2 Tablespoon Kraft Grated Parmesan Cheese

here's how

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


Make Ahead:

Salad can be stored in refrigerator up to 8 hours before serving.


If using bamboo skewers, soak them in warm water 30 min. before using to prevent them from burning on the grill.