Shrimp and Pasta Salad with Lemon Dill VinaigretteMakes 8-10 servings
2 pounds medium fresh shrimp, boiled, peeled, and deveined
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 VinaigretteMakes about 1 1/4 cups
1 1/2 teaspoons lemon zest
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.