Pasta salad with baby shrimp
6 oz, bow tie variety
2 Tbsp, fresh, or parsley
1½ tsp, grated
Fresh lemon juice
Prepared olive tapenade
2 Tbsp, 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.