For the Shrimp and Pasta:

• 8 ounces uncooked whole wheat elbow macaroni or similar small pasta, such as mini shells (about 2 cups uncooked macaroni)
• 1 pound frozen salad shrimp thawed and patted dry, or use roughly chopped peeled and deveined cooked shrimp
• 1 cup diced celery about 2 stalks
• 1 red bell pepper cored and cut into a 1/4-inch dice
• 1 cup frozen peas thawed
• 2 green onions finely chopped (about 1/4 cup)
• 2 tablespoons finely chopped fresh dill

For the Dressing:

• ⅔ cup nonfat plain Greek yogurt
• 2 tablespoons freshly squeezed lemon juice from about 1/2 lemon
• 2 teaspoons honey
• 1 teaspoon white vinegar
• ½ teaspoon Dijon mustard
• 1 teaspoon kosher salt plus additional to taste
• ½ teaspoon ground black pepper plus additional to taste
• ⅛ teaspoon cayenne pepper