Shrimp Pasta Salad

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  8 oz Pasta, Macaroni (Elbow), Whole Wheat, Dry
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  1 lbs Shrimp
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  1 cup Celery
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  1 Bell Pepper(119g)
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  1 cup Peas, Sweet, Frozen
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  0.3 cup Green Onion (Scallion)
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  2 tbsp Dill, Fresh
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  0.7 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  2 tbsp Lemon Juice, Fresh
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  2 tsp Honey
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  1 tsp Vinegar, White
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  0.5 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 tsp 1 teaspoon kosher salt (plus additional to taste)
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  0.5 tsp 1/2 teaspoon ground black pepper (plus additional to taste)
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  0.1 tsp Cayenne Pepper, Ground

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the whole wheat elbow macaroni and cook 8–10 minutes, stirring occasionally, until al dente. Drain in a colander, rinse thoroughly with cold water until completely cool, then shake off excess water and set aside to drain fully.
2. 2Pat the raw shrimp dry with paper towels. Heat a large skillet over medium-high heat with a light coating of oil. Add the shrimp and cook 2–3 minutes per side, stirring occasionally, until opaque and curled with no gray translucent centers remaining—internal temp should reach 145°F.
3. 3Transfer the cooked shrimp to a cutting board and let cool for 2–3 minutes, then cut into bite-sized pieces if desired.
4. 4In a small bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, honey, white vinegar, Dijon mustard, cayenne pepper, kosher salt, and ground black pepper until smooth and fully combined.
5. 5In a large bowl, combine the cooled pasta, cooked shrimp, diced celery, diced bell pepper, thawed frozen peas, sliced green onions, and fresh dill.
6. 6Pour the dressing over the pasta mixture and gently fold together until all ingredients are evenly coated.
7. 7Divide the shrimp pasta salad evenly into 8 airtight containers while at room temperature, then seal and refrigerate.
8. 8Chill for at least 1 hour before serving directly from the refrigerator.