A light summer luncheon salad with a yogurt dill dressing. Serve as the main attraction or as a side dish. Substitute light sour cream for the yogurt if you wish, and/or tuna or chicken for the shrimp.
For Garnish (optional): Red or green leaf lettuce leaves, sliced cheese, tomato wedges or grape tomatoes, lemon wedges and/or parsley
Cook pasta according to package directions; rinse to cool and drain well.
Place pasta in large mixing bowl with peas, celery and onion. For dressing, in a small bowl mix together yogurt, mayonnaise, mustard, lemon juice, dill weed, salt and pepper.
Stir dressing into pasta mixture throroughly. Lightly fold in shrimp.
Time permitting, cover and chill for 2 hours.
For luncheon entree servings line individual medium serving plates with lettuce leaves. Scoop a generous one cup of shrimp pasta salad on top of each and garnish with cheese slices, tomatoes, lemon wedge and parsley.