"Field editor Traci Wynne writes from Denver, Pennsylvania, â??I adore shrimp, so to have it sneak into a pasta salad is a real treat for me. The combination of lemon-dill sauce over chilled pasta is a refreshing taste in the hot summer.â?..."
INGREDIENTS
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4 cups cooked small pasta shells
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1 pound cooked large shrimp, peeled, deveined and cut into thirds
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1 cup frozen peas
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1/2 cup chopped green onions
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1/4 cup minced fresh parsley
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1 cup (8 ounces) plain yogurt
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1 cup mayonnaise
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1/4 cup lemon juice
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2 tablespoons snipped fresh dill
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1/2 teaspoon salt
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1/4 teaspoon white pepper