Shrimp Pasta Salad
|Uncooked small pasta shells||4 Cup (64 tbs)|
|Frozen cooked small shrimp||1 Pound|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Reduced fat mayonnaise||1⁄3 Cup (5.33 tbs)|
|Low fat plain yogurt||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Minced dill||1 Tablespoon|
Cook pasta according to package directions; drain and rinse in cold water.
In a large bowl, combine shrimp, peas, green onions and parsley.
Stir in the pasta.
In a small bowl, combine the remaining ingredients.
Pour over pasta mixture and toss to coat.
Cover and refrigerate for at least 1 hour.