8 oz. uncooked rotini pasta
2 c. cooked med. shrimp
2 c. chopped fresh spinach
1 c. halved cherry tomatoes
2/3 c. shredded carrot
1/3 c. sliced pitted ripe olives
1/4 c. sliced green onion

DRESSING:

1 carton (8 oz.) lemon low fat yogurt
1/2 c. dairy sour half and half
1 tbsp. white wine vinegar
2 tsp. Dijon mustard
3/4 tsp. Italian seasoning
1/4 tsp. pepper
2 tbsp. grated Parmesan cheese

Cook rotini according to package directions. Rinse and drain. Combine with shrimp, spinach, cherry tomatoes, carrot, olives and onion in large mixing bowl.

Combine yogurt, sour half and half, vinegar, mustard, Italian seasoning, and pepper. Mix well. Toss with pasta mixture. Refrigerate, covered, 3 to 4 hours to allow flavors to blend. Just before serving, sprinkle Parmesan cheese on top of salad.