Shrimp Pasta Salad

1 1/2 cups pasta spirals
1/4 cup chopped green onion
1/2 cup sliced celery
1/2 cup frozen peas, defrosted
1 (6 ounce) can tiny shrimp
1 carrot, grated
1/2 cup plain low-fat yogurt
2 tablespoons low-fat mayonnaise
1 teaspoon dry mustard
Salt and pepper to taste
Garlic powder to taste

Cook pasta al dente (about 8 to 10 minutes) in boiling water. Cool and rinse pasta. Mix well with other ingredients. Chill.

Variations:

Use tuna or salmon instead of shrimp.

Add other leftover steamed vegetables to taste.

For a Mexican twist, add 1/2 teaspoon cumin and 2 tablespoons canned diced chiles.

For a curried flavor, substitute curry powder for the mustard; add sesame seed.