8 ounces dry tri-color pasta
1 tsp celery seed
½ pound small salad shrimp (thawed if frozen)
½ cup frozen green peas
¼ cup reduced fat mayonnaise
¼ cup fat-free sour cream
1 packet artificial sweetener
1 tablespoon white vinegar
1 ½ tablespoons skim milk
1/8 teaspoon ground black pepper
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain. Run hot water over peas to defrost. In a large bowl, whisk together the mayonnaise, artificial sweetener, vinegar, milk, salt and pepper. Add the pasta, celery seed, peas, and shrimp and stir until evenly coated. Chill several hours before serving.
Serves 4 = 1 ½ starch, 1 protein, 1 fat, 1 additional