Shrimp Pasta Salad

Shrimp Pasta Salad 8 ounces uncooked small pasta shells (about 2-2/3 cups) 1 pound peeled and deveined cooked shrimp, chopped 1 cup frozen peas 4 green onions, chopped 1/4 cup minced fresh parsley 1 cup mayonnaise 1 cup (8 ounces) plain yogurt 1/4 cup lemon juice 2 tablespoons snipped fresh dill 1/2 teaspoon salt 1/4 teaspoon white pepper Cook pasta according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.