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Salad Shrimp Pasta Salad with Cucumber and Dill
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| S&P 3/4 lb large shell pasta 1 lb large shrimp, peeled (raw) 1 English cucumber, halved lengthwise and thinly sliced | |
| 1/2 cup | roughly chpd dill 2 T. Light mayonnaise 2 T olive oil |
| 2 T | fresh lemon juice 1 tsp Dijon mustard |
Cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, rinse with cold water. Drain again.
Transfer pasta mixture to a bowl: toss with cucumber and dill. In another bowl, whisk together mayo, oil, lemon juice and Dijon. Season with S&P.
To store, refrigerate pasta mixture and dress separately up to 1 day.
Add dressing to pasta mixture and toss to combine
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