Pasta salad with baby shrimp
uncooked bow tie pasta
2 tbsp(s), fresh, or parsley
1½ tsp(s), grated
fresh lemon juice
prepared olive tapenade
2 tbsp(s), or other variety
½ pound(s), frozen, peeled, cooked variety, thawed
½ medium, peeled, seeded, and diced
- Prepare the pasta according to the package directions, omitting the salt if desired. Drain in a colander, then rinse under cold running water.
- Combine the chives, lemon zest and juice, and tapenade in a serving bowl. Add the pasta, shrimp, and cucumber; toss to coat. Let stand about 30 minutes to allow the flavors to blend.
- Yields 1 1⁄2 cups per person.