Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        medium shell pasta
   1      pound         mixed seafood -- (scallops, squid
                        shrimp -- and/or firm white
                        fish fillets) cut into 2"
          piece         
   1 1/2  cups          diced sweet red peppers
   1      cup           diced sweet green peppers
     3/4  cup           diced red onions
     3/4  cup           thinly sliced carrots
     1/2  cup           chopped green onions
                        -----dressing-----
   1      cup           2% yogurt
     1/3  cup           light mayonnaise
     1/2  cup           chopped fresh dill or
   1 1/2  tablespoons   dried
   2      tablespoons   lemon juice
   2      teaspoons     crushed garlic
   1      teaspoon      Dijon mustard

Preparation:

1. Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and place in serving bowl. 2. In medium nonstick skillet sprayed with vegetable spray, sauté seafood just until cooked, approximately 3 minutes. Set aside. 3. Add red and green peppers, onions, carrots and green onions to pasta. Add seafood. 4. Make the dressing: In small bowl combine yogurt, mayonnaise, dill, lemon juice, garlic and mustard. Pour over pasta. Toss and chill TIPS: firm fish filets can be used with or instead of mixed seafood. Be careful not to over cool. Grilled fish instead of sautéed makes an excellent variation. Make ahead--Pasta salad and dressing can be prepared early in day. Do not toss until ready to serve. From "Rose Reisman Brings Home Light Pasta".