Shrimp Pasta Salad

• 8 ounces, weight Uncooked Penne Pasta
• 1 cup Shelled Green Peas
• 1/2 pounds Medium Shrimp, Peeled, Deveined
• 1 cup Matchstick Carrots
• 1/3 cups Canola Mayonnaise
• 1/4 cups Reduced Fat Buttermilk
• 3 Tablespoons Minced Fresh Chives
• 1 Tablespoon Chopped Fresh Dill
• 1 clove Garlic, Minced
• 1/2 teaspoons Salt
• 1/2 teaspoons Grated Lemon Zest
• 1 Tablespoon Fresh Lemon Juice
• 1/4 teaspoons Freshly Ground Black Pepper
• 1/8 teaspoons Ground Red Pepper

1. Cook pasta according to package directions, omitting any oil that they may say to use. Add the peas and shrimp during the last 2 minutes of cooking. When done, drain and rinse with cold water and drain again.
2. Combine pasta mixture and carrots in a large bowl.
3. Combine mayonnaise and all of the remaining ingredients in a small bowl; stir well with a whisk. Then pour the dressing mixture over the pasta mixture, tossing to coat. Cover and let stand 20 minutes.
4. Serve at room temperature, or cover and chill until ready to serve.

pasta, shrimp, matchstick carrots, canola mayonnaise, ubc, fresh chives, dill, clove garlic, salt, lemon zest, lemon juice, ubc, ground red pepper

Taken from tastykitchen.com/recipes/salads/shrimp-pasta-salad/ (may not work)