Pacific Northwest Creamy Salmon And Sweet Pea Pasta Salad

16 ounces seashell shaped pasta
1/4 cup mayonnaise
1 cup plain yogurt
1/4 cup green onions, chopped
1 Tbsp. fresh parsley, chopped
1 garlic clove, minced
2 Tbsp. lemon juice
1 cup cooked flaked salmon
10 ounces frozen petite sweet peas, thawed

Cook pasta according to package directions; drain and set aside.

In a blender, add the mayonnaise, yogurt, onion, parsley, garlic and lemon juice; blend for 1 or 2 minutes or until smooth.

In a large serving bowl, add the cooked pasta, fish, and peas, then pour the creamy mixture from the blender over the top, toss to combine, and serve.