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<Recipe recipeId="29129" locale="en">
<RecipeHeader>
<RecipeTitle>Salad Shrimp Pasta Salad with Cucumber and Dill</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
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<IngredientList>
<IngredientText>S&amp;P 3/4 lb large shell pasta 1 lb large shrimp, peeled (raw)
1 English cucumber, halved lengthwise and thinly sliced</IngredientText>
<Ingredient id="-1" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="cup">1/2 cup</IngredientQuantity>
<IngredientItem>roughly chpd dill 2 T. Light mayonnaise 2 T olive oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="2.0" unit="T" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="T">2 T</IngredientQuantity>
<IngredientItem>fresh lemon juice 1 tsp Dijon mustard</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>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&amp;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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