Light Shrimp And Pasta Salad

• 1 1/2 cups small shell pasta (or other small pasta shapes)
• 8 ounces cooked shrimp
• 2 stalks celery, finely chopped
• 1/2 red pepper, diced
• 1/2 cup frozen green pea, thawed
• 1/4 cup chopped onion
• 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

1. Cook pasta until al dente.
2. Drain and allow to cool.
3. Toss pasta with shrimp, celery, red pepper, peas and onions.
4. In a separate bowl, combine remaining ingredients.
5. Add to pasta mixture.
6. Stir well.
7. Chill in refrigerator for at least 2 hours.
8. If desired, serve on a bed of lettuce, accompanied with a slice or two of fresh crusty bread.

shell pasta, shrimp, stalks celery, red pepper, frozen green pea, onion, nonfat plain yogurt, mayonnaise, lemon juice, red wine vinegar, salt, dill

Taken from www.food.com/recipe/light-shrimp-and-pasta-salad-60324 (may not work)