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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Field editor Traci Wynne writes from Denver, Pennsylvania, âI 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:
4 cups cooked small pasta shells |
1 pound cooked large shrimp, peeled, deveined and cut into thirds |
1 cup frozen peas |
1/2 cup chopped green onions |
1/4 cup minced fresh parsley |
1 cup (8 ounces) plain yogurt |
1 cup mayonnaise |
1/4 cup lemon juice |
2 tablespoons snipped fresh dill |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
Directions:
1. In a large bowl, combine the pasta, shrimp, peas, onions and parsley. In a small bowl, combine the yogurt, mayonnaise, lemon juice, dill, salt and pepper. Pour over pasta mixture and toss gently. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.
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