Ingredients

For the shrimp and pasta:
2 cups DaVinci Elbow Macaroni
1 pound frozen shrimp, thawed and patted dry
1 cup diced celery
1 red bell pepper, diced
1 cup frozen peas, thawed
2 green onions, finely chopped
2 tablespoons finely chopped fresh dill

For the dressing:
⅔ cup nonfat plain Greek yogurt
2 tablespoons freshly squeezed lemon juice
2 teaspoons honey
1 teaspoon white vinegar
½ teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper

Directions

1. Cook the macaroni to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad.
2. In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon juice, honey, white vinegar, Dijon, salt, black pepper, and cayenne pepper.
3. In a large serving bowl, place the shrimp, celery, bell pepper, peas, green onion, and dill. Shake the pasta once more, then add it to the bowl. Drizzle with the dressing and stir gently to combine. Taste and adjust the seasoning as desired.
4. If time allows, place the pasta in the refrigerator and chill for 1 hour prior to serving. Enjoy directly from the fridge or at room temperature.
Credit: Regina Foster @Regina.foodie

Products Used