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Ingredients

• 8 ounces uncooked medium shell pasta (I used whole grain)
• 1 cup frozen petite green peas, cooked as per package directions, then rinsed to cool and drained)
• 3/4 cup diced celery
• 1/3 cup finely chopped onion (or sliced green onions)
• 1 6-ounce container plain low fat yogurt
• 1/3 cup light mayonnaise
• 2 teaspoons dijon-style mustard
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried dill weed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 4.25-ounce cans tiny shrimp, rinsed and drained
• For Garnish (optional): Red or green leaf lettuce leaves, sliced cheese, tomato wedges or grape tomatoes, lemon wedges and/or parsley

Description

A Light Summer Luncheon Salad With A Yogurt Dill Dressing. Serve As The Main Attraction Or As A Side Dish. Substitute Light Sour Cream For The Yogurt If You Wish, And/or Tuna Or…

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