Ingredients Jump to Instructions ↓

  1. 12 oz 340g Medium shell pasta

  2. 1 lb 454g / 16oz Mixed seafood -

  3. Shrimp - and/or firm white

  4. 2"

  5. 1 1/2 cups 219g / 7.7oz Diced sweet red peppers

  6. 1 cup 146g / 5.1oz Diced sweet green peppers

  7. 3/4 cup 46g / 1.6oz Diced red onions

  8. 3/4 cup 82g / 2.9oz Thinly sliced carrots

  9. 1/2 cup 31g / 1.1oz Chopped green onions

  10. Dressing

  11. 1 cup 237ml 2% yogurt

  12. 1/3 cup 78ml Light mayonnaise

  13. 1/2 cup 73g / 2.6oz Chopped fresh dill or 1 1/2 tablespoons 22ml Dried 2 tablespoons 30ml Lemon juice

  14. 2 teaspoons 10ml Crushed garlic

  15. 1 teaspoon 5ml Dijon mustard

Instructions Jump to Ingredients ↑

  1. Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and place in serving bowl.

  2. In medium nonstick skillet sprayed with vegetable spray, saute seafood just until cooked, approximately 3 minutes. Set aside.

  3. Add red and green peppers, onions, carrots and green onions to pasta. Add seafood.

  4. Make the dressing: In small bowl combine yogurt, mayonnaise, dill, lemon juice, garlic and mustard. Pour over pasta. Toss and chill TIPS: firm fish filets can be used with or instead of mixed seafood. Be careful not to over cool. Grilled fish instead of sauteed makes an excellent variation.

  5. Make ahead--Pasta salad and dressing can be prepared early in day. Do not toss until ready to serve.

  6. From "Rose Reisman Brings Home Light Pasta".


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