INGREADIENT

• 8 ounces uncooked elbow macaroni
• 1 pound peeled and deveined cooked shrimp (41-50 per pound)
• 1 cup chopped celery
• 1/2 cup chopped sweet red pepper
• 1/2 cup finely chopped onion
• 1 cup mayonnaise
• 3/4 cup plain yogurt
• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Direction

1. Cook pasta according to package directions. Drain; rinse with cold water and drain again.
2. In a large bowl, combine pasta, shrimp, celery, pepper and onion. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.