Pasta Salad with Shrimp and Dill Recipe

Directions:

1. Oz seashell pasta
2. /3 cup mayonnaise or low fat greek yogrt
3. /4 cup low fat sour cream
4. /2 tablespoons lemon juice
5. Tablespoons Dijon mustard
6. /4 cup chopped fresh dill weed
7. Tablespoon capers (optional)
8. /4 teaspoon ground black pepper
9. /2 pound small or medim shrimp, peeled and cooked
10. /2 cup chopped celery
11. /2 cup chopped seeded cucumber
12. Tomatoe, diced or 1/2 cup cherry tomatoes cut in half
13. Tablespoons minced shallot
14. Salt/pepper to taste
15. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender,
16. About 8 minutes. Drain and rinse under cold running water to cool.
17. In a serving bowl, combine the mayonnaise (or greek yogrt), sour cream, lemon juice, mustard, dill
18. And black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and
19. Shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.
20. Serve over mixed lettuce.