Shrimp Pasta Salad

4 c. small pasta shells, cooked
1 c. frozen peas
1 lb. large cooked shrimp, peeled, deveined and cut into thirds
1/2 c. green onions, chopped
1/4 c. fresh parsley, minced
1 c. mayonnaise
8 oz. plain yogurt
1/4 c. lemon juice
2 Tbsp. fresh dill, snipped
1/2 tsp. salt
1/4 tsp. pepper

In large bowl combine pasta, shrimp, peas, onions and parsley. In small bowl combine yogurt, mayonnaise, lemon juice, dill, salt and pepper. Pour over pasta mixture and toss gently. Cover and refrigerate for at least two hours before serving. Makes 10 servings.