LEMON SHRIMP PASTA SALAD

LEMON SHRIMP PASTA SALAD 2½ cups cooked pasta, rinsed and cooled 1½ cups small cooked shrimp, peeled and de-veined ½ cup thinly sliced red pepper ½ cup julienne fresh snow peas FOR THE DRESSING ⅔ cup plain Greek yogurt zest of one lemon, finely grated juice of one lemon 2 cloves finely minced garlic 4 tbsp olive oil 1½ tbsp honey salt and pepper to season 2 tbsp chopped chives Cook the pasta to al dente and rinse well with cold water. Leave the pasta to drain well while you prepare the dressing and the rest of the salad. For the dressing Whisk together all of the ingredients and let it sit for 20 minutes if time allows. This allows the lemon zest to infuse flavor into the dressing. If you like a thinner dressing you can always add a little more lemon juice or even a little skim milk. Toss together the dressing with the shrimp, pasta, peppers and snow peas. Notes When serving leftovers of this salad, I like to re-toss the salad with a little buttermilk or skim milk. This helps to revive the creaminess of the dressing if the pasta absorbs some of the moisture from it. The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.