• 1 (7-oz.) pkg. small shell pasta
• 3 celery ribs, chopped
• 5 oz. frozen, small, cooked shrimp, thawed
• 1 c. frozen peas, thawed

• 3/4 c. Dorothy Lynch Light & Lean
• 1/4 c. reduced-fat mayonnaise

• 3 tsp. chopped onion
• 2 tsp. dried basil

• 2 tsp. lemon juice

• 1/2 tsp. garlic powder

• 1/2 tsp. salt-free lemon-pepper seasoning
• 1/2 tsp. salt-free seasoning blend

Number of Servings: 4

Cook pasta according to package instructions, drain and rinse in cold water to chill. In a large bowl, combine the pasta, celery, shrimp and peas. In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving.