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Seafood pasta salad. Done for a photo request.

Recipe as follows:

Seafood Pasta Salad

Billy’s Seafood Company, Saint John, NS (Pasta p.24)
I made this recipe healthier by adding vegetables and substituting some of the mayonnaise for fat-free plain yogurt. Enjoy it as a main course or as a side but if you choose to have it as a side, cut back on the protein portion at your meal. It is also delicious thrown over greens.

3 cups (750mL) dry whole wheat rotini
1 large green pepper, diced
1 medium tomato, deseeded and diced
¼ lb (125g) cooked small scallops (80-100 count)
¼ lb (125g) cooked salad shrimp (110-130 count)
Parsley, as garnish

As per directions on box (omit any recommended salt or oil). In a large saucepan, cook pasta al dente. Drain, rinse with cold water and thoroughly drain again. Mix in diced peppers and tomato and shrimp and scallops. Toss dressing in with noodle mixture to coat. Sprinkle with parsley.
Serves 4 as meal and 8 as side.

Honey Dijon dressing
2 tbsp (30mL) Dijon mustard
2 tbsp (30mL) light mayonnaise
2 tbsp (30mL) fat-free plain yogurt
2 tbsp (30mL) liquid honey

In a small bowl, whisk together mustard, mayonnaise, yogurt and honey.
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