4 c. cooked small shells or penne pasta
1 lb. cooked fresh shrimp, diced
1 c. frozen peas
1 c. small diced celery
½ c. chopped green onions, including tops
¼ c. minced fresh parsley
10 oz. plain Greek yogurt
1 c. mayonnaise
¼ c. fresh lemon juice
2 T. snipped fresh dill
½ t. salt
¼ t. white pepper
In a large bowl combine pasta, tuna, celery, onions, peas and parsley. In a small bowl combine yogurt, mayonnaise, lemon juice, dill, salt and pepper.
Pour sauce over pasta, toss gently. Cover and refrigerate at least two hours. Serves 10.
Mary Babcock, Port Austin
