Tomato, Shrimp And Pasta Salad - cooking recipe

Ingredients

2 medium fresh tomatoes
4 oz. (1 1/4 c.) shell pasta, uncooked
8 oz. shelled and deveined shrimp
1 c. peeled, seeded and sliced cucumber
2 Tbsp. mayonnaise
1/2 c. sliced scallions
2 Tbsp. dill weed
1 tsp. Dijon-style mustard
1/2 tsp. salt
1/8 tsp. black pepper
2 Tbsp. plain yogurt

Preparation

Use tomatoes held at room temperature until fully ripe. Core tomatoes.
Cut in wedges (makes about 2 cups); set aside. Cook pasta
according
to
directions until tender, but firm, about 10 minutes; drain.
Rinse with cold water; drain well.