
In a large mixing bowl, whisk together the mayonnaise, plain yogurt, milk, black pepper, dried dill weed, and garlic powder until smooth. Stir in the roasted red peppers and chopped red onion, then set the dressing aside.



Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, then drain and rinse under cold running water to stop the cooking and cool it down completely.



Add the cooled pasta and cooked shrimp to the bowl with the dressing. Toss gently until the pasta and shrimp are evenly coated.



Cover and refrigerate for at least 3 hours, or overnight, so the salad can chill and the flavors can meld. Stir gently before serving, and top with shredded Colby Jack cheese if desired.







