Shrimp and Pasta Salad

Shrimp and Pasta Salad 1 lb. small shrimp, peeled, deveined, and cooked (I buy the frozen, pre-cooked version for quick preparation) 8 ounces elbow macaroni pasta, cooked and rinsed in cold water ¼ cup chopped green onion 1 green bell pepper, diced 2 cups diced celery 1 cup frozen peas, thawed 1 cup mayonnaise 1 tablespoon fresh lemon juice 1 tablespoon white vinegar 1 teaspoon sugar 2 tablespoons fresh minced dill ½ teaspoon salt ¼ teaspoon pepper In a large bowl, combine shrimp, pasta, green onion, bell pepper, celery, and peas. In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper. Pour dressing over pasta mixture and toss until completely coated. Refrigerate for at least 30 minutes before serving.