Since my appetite has been all out of whack lately, I've had to resort to making total comfort foods! Terrible! Lots of toast, lots of ham sandwiches, even some ramen noodle soup, which is something I never eat unless absolutely desperate. Then there is pasta. I love pasta. I also have, in addition to all of my beans, a great crop of dill this year. Last year I had two bug-infested plants that gave me very little; this year, I have an entire row of as-yet bug-free dill, and I just love it. I came up with this pasta salad recipe after making a lemony potato salad recipe that will be featured in an upcoming post.
Shrimp & Pasta Salad with Lemon & Dill
1/2 lb short pasta (I used penne)
1/2 lb shrimp, shelled & deveined
1 orange bell pepper, chopped
1 handful fresh dill, snipped with kitchen shears
3 green onions, sliced
juice of 1/2 lemon
2 cloves garlic, crushed or grated
1/4 cup light mayo
1/4 cup light (7% milk fat) sour cream
1. Cook pasta till al dente in salted water. In the last minute or so of cooking, add the shrimp. I roughly chop my shrimp so they go a bit further, and this cuts down on cooking time, too. Drain in a colander and run under cold water until completely cool.
2. Combine pasta & shrimp with remaining ingredients. Serve.
This was really good, and it'll last me a few days, too, which is just great. It could have used more lemon but that is easily enough improved upon. I just hope I don't lose my appetite for it, too...
Incidentally, I used the POM BBQ sauce from this post last night as stirfry sauce - I just added some cornstarch. MUCH better. Really good, in fact. Hmmm... POM stirfry sauces... Hmmm...