Recipe: Creamy Seafood Pasta Salad with Lemon-Dill Dressing (using yogurt)

CREAMY SEAFOOD PASTA SALAD

12 oz medium shell-shaped pasta, uncooked
1 lb mixed seafood (scallops, squid shrimp, and/or firm white fish fillets*) cut into 2-inch pieces
1 1/2 cups diced red bell pepper
1 cup diced green bell pepper
3/4 cup diced red onions
3/4 cup thinly sliced carrots
1/2 cup chopped green onions

FOR THE DRESSING:
1 cup 2% yogurt
1/3 cup light mayonnaise
1/2 cup chopped fresh dill (or 1 1/2 tbsp dried)
2 tbsp lemon juice
2 tsp crushed garlic
1 tsp Dijon mustard

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.

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

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

To prepare the dressing, in a small bowl combine yogurt, mayonnaise, dill, lemon juice, garlic and mustard.

Pour the dressing over salad mixture; toss and chill in refrigerator.

*Firm fish filets can be used with or instead of mixed seafood. Be careful not to over cook. Grilled fish instead of sauteed makes an excellent variation.

TO MAKE AHEAD:
Pasta salad and dressing can be prepared early in day and refrigerated separately. Do not toss together until ready to serve.

Adapted from source: Rose Reisman Brings Home Light Pasta by Rose Reisman