Prep Time: twenty minutes
Total Time: 35 minutes
Yield: 6 to 8 servings
Ingredients:
12 ounces ridged penne pasta, cooked al dente in salted water, and rinsed with chilled water
one lemon
three sprigs dill weed
one pound jumbo (31 to 40 count per pound) shrimp, peeled
twenty cherry tomatoes, cut in half
8 spears fresh asparagus, cooked al dente and cut in to 1-inch slices
6 slices bacon, cooked crisp and crumbled
1/2 cup child sweet peas, cooked until softened
1/2 cup diced celery (about one medium stalk)
1/2 cup diced sweet onions
1/2 cup mayonnaise
1/4 cup sweet pickle relish
one Tablespoon sour cream
one teaspoons chopped fresh dill weed
1/2 teaspoon celery seed
Salt and pepper to taste
Preparation:
Add shrimp to the cooked and cooled pasta, along with cherry tomatoes, asparagus, bacon bits, sweet peas, celery, and sweet onions.
Cut the lemon in to quarters. Squeeze the lemon pieces in to a pot of unsalted water large to cook the shrimp. Toss in the rinds, along with three sprigs of dill, and bring to a boil. When the water is boiling, add the peeled shrimp and cook only until the shrimp turn pink and float. Do not overcook or they will become rubbery. Immediately drain and cover with ice, discarding the lemon and dill sprigs. When they are chilled, cut each shrimp in to halves or thirds.
Add the dressing to the pasta, shrimp, and vegetables. Fold gently until dressing is distributed throughout the salad. Chill at least four hours or overnight.
In a little bowl, whisk together mayonnaise, relish, sour cream, chopped dill, and celery seed to make the dressing. Season with salt and pepper to taste, keeping in mind that the pasta will soak up lots of salt.
Yield: 6 to 8 servings
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