Ingredients
8 ounces uncooked small pasta shells (about 2-2/3 cups)1 pound peeled and deveined cooked shrimp, chopped1 cup frozen peas, thawed4 green onions, chopped1/4 cup minced fresh parsley1 cup mayonnaise1 cup plain yogurt1/4 cup lemon juice2 tablespoons snipped fresh dill1/2 teaspoon salt1/4 teaspoon white pepper
Preparation
Cook pasta according to package directions. Drain; rinse with cold water and drain again.
In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.
