Shrimp Pasta Salad

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subheading: For the Shrimp and Pasta:

8 ounces uncooked whole wheat elbow macaroni or similar small pasta, such as mini shells (about 2 cups uncooked macaroni)

1 pound frozen salad shrimp thawed and patted dry, or use roughly chopped peeled and deveined cooked shrimp

1 cup diced celery about 2 stalks

1 red bell pepper cored and cut into a ¼-inch dice

1 cup frozen peas thawed

2 green onions finely chopped (about ¼ cup)

2 tablespoons finely chopped fresh dill

subheading: For the Dressing:

⅔ cup nonfat plain Greek yogurt

2 tablespoons freshly squeezed lemon juice from about ½ lemon

2 teaspoons honey

1 teaspoon white vinegar

½ teaspoon Dijon mustard

1 teaspoon kosher salt plus additional to taste

½ teaspoon ground black pepper plus additional to taste

⅛ teaspoon cayenne pepper

Directions at wellplated.com

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