Cook pasta according to package directions just until al dente. Add peas and cook for an additional 30 seconds. Drain and cool completely.

In a large glass or ceramic bowl, whisk together yoghurt, mayonnaise, basil, onions, lemon juice, and vinegar. Add cooled pasta and peas, shrimp, and tomatoes and toss to coat evenly. Cover and chill for at least one hour. Garnish with chopped parsley and serve chilled. Refrigerate leftovers immediately.

Makes 4 to 6 servings.

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