Creamy Seafood Pasta Salad

Recipe Ingredients

12 oz	340g	Medium shell pasta
1 lb	454g / 16oz	Mixed seafood - (scallops, squid
		Shrimp - and/or firm white
		Fish fillets) cut into 2"
1 1/2 cups	219g / 7.7oz	Diced sweet red peppers
1 cup	146g / 5.1oz	Diced sweet green peppers
3/4 cup	46g / 1.6oz	Diced red onions
3/4 cup	82g / 2.9oz	Thinly sliced carrots
1/2 cup	31g / 1.1oz	Chopped green onions
		Dressing
1 cup	237ml	2% yogurt
1/3 cup	78ml	Light mayonnaise
1/2 cup	73g / 2.6oz	Chopped fresh dill or
1 1/2 tablespoons	22ml	Dried
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Crushed garlic
1 teaspoon	5ml	Dijon mustard

Recipe Instructions

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.

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

From "Rose Reisman Brings Home Light Pasta".

Source:
Cooking Light, Sept. 1995, page 92

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