Recipe: Grilled Shrimp and Corn Pasta Salad

Serves 8.

Note: A light but brightly flavored yogurt-based dressing brings just the right amount of tartness to this summertime salad. From Meredith Deeds.

• 1/4 c. fat-free Greek yogurt

• 1/4 c. low-fat mayo

• 1/4 c. lemon juice, divided

• 1 tsp. minced garlic

• 1/2 tsp. salt, divided

• 2 tbsp. olive oil, divided

• 1 lb. shrimp (16-20 to lb.), peeled, tails removed and deveined

• 2 ears corn, husks removed

• 12 oz. fusilli (small spiral pasta)

• 3 slices cooked bacon, crumbled

• 2 tbsp. chopped fresh basil

• 2 tbsp. chopped chives, plus more for garnish

Directions

In a small bowl, whisk together the yogurt, mayo, 2 tablespoons lemon juice, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep chilled until ready to use.

In a medium bowl, whisk together the remaining 2 tablespoons lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil. Add the shrimp and toss to coat. Let sit in the marinade while the corn is being grilled.

Place the shrimp on the grill and cook for 2 minutes a side, or until just done. Transfer to a cutting board.

Cook the pasta al dente, according to package directions. Drain and give it a quick rinse (not enough to make it cold). Then toss with remaining 1 tablespoon olive oil, and spread out on a large baking sheet to cool completely.

Cut the kernels off the corn. Cut the shrimp into thirds.

Combine the pasta, corn and shrimp in a large serving bowl, along with the bacon, tomatoes, basil and chives. Pour the dressing over the salad and toss to coat. Garnish with chives and serve at room temperature, or keep chilled until ready to serve.

Nutrition information per serving:

Carbohydrates45 gSaturated fat1 gCalcium51 mg

Protein18 gCholesterol69 mgDietary fiber3 g