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Shrimp and Pasta Salad with Lemon Dill Vinaigrette

Source of Recipe


Southern Lady magazine



List of Ingredients



• 2 pounds medium fresh shrimp, 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
  
• ½ cup chopped red onion
  
• .
  
• Lemon Dill Vinaigrette (recipe follows)
  






Instructions



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.
   
   Makes 8 to 10 servings.
   
   ............
   
   LEMON DILL VINAIGRETTE
   
   • 1½ tsp lemon zest
   • ½ cup fresh lemon juice
   • 1/3 cup chopped fresh dill
   • 1 tsp salt
   • ½ tsp ground black pepper
   • 2/3 cup extra-light olive oil
   
   In a small bowl, combine lemon zest, lemon juice, dill, salt and pepper. Slowly drizzle in olive oil, whisking to combine.
   
   Makes 8 to 10 servings.