Shrimp and Pasta Salad with Lemon Dill Vinaigrette

Makes 8-10 servings


2 pounds medium fresh shrimp, boiled, peeled, and deveined
8 ounces bowtie pasta, cooked
1 (14-ounce) can artichoke hearts, chopped
1 pint grape tomatoes, halved
2 large yellow bell peppers, diced
1/2 cup chopped red onion
1 recipe Lemon Dill Vinaigrette

1. In a large bowl, combine shrimp, pasta, artichoke hearts, tomatoes, bell peppers, and red onion. Pour Lemon Dill Vinaigrette over pasta mixture; toss gently to combine. Cover, and refrigerate 4 hours before serving.



Lemon Dill Vinaigrette

Makes about 1 1/4 cups


1 1/2 teaspoons lemon zest
1/2 cup fresh lemon juice
1/3 cup chopped fresh dill
1 teaspoon salt
1/2 teaspoon ground black pepper
2/3 cup extra-light olive oil

1. In a small bowl, combine lemon zest, lemon juice, dill, salt, and pepper. Slowly drizzle in olive oil, whisking to combine.



Note: Our Lemon Dill Vinaigrette is equally delectable drizzled over sliced tomatoes or simple salad greens.



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