Ingredients:
1 1/2 cups small shell pasta ( or other small pasta shapes)
8 ounces cooked shrimp
2 stalks celery, finely chopped
1/2 red peppers, diced
1/2 cup frozen green peas, thawed
1/4 cup chopped onions
1/2 cup nonfat plain yogurt
2 tablespoons fat-free mayonnaise
1 tablespoon lemon juice
1 tablespoon red wine vinegar
salt and pepper, to taste
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
Directions:
Cook pasta until al dente.
Drain and allow to cool.
Toss pasta with shrimp, celery, red pepper, peas and onions.
In a separate bowl, combine remaining ingredients.
Add to pasta mixture.
Stir well.
Chill in refrigerator for at least 2 hours.
If desired, serve on a bed of lettuce, accompanied with a slice or two of fresh crusty bread.
Servings: 3-4
Time preparation: 30 min.
Time total: 40 min.