Cool and refreshing, serve this upscale salad to summertime company.




  • Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.

  • Meanwhile, cook shrimp, uncovered, in boiling water for 1 to 3 minutes or until shrimp turn opaque, stirring occasionally. Drain shrimp; rinse with cold water. Drain again.

  • In a large mixing bowl combine pasta, shrimp, red or green sweet pepper, and green onions. Toss to mix.

  • For dressing, in a screw-top jar combine vinegar, oil, capers, dill or dillweed, garlic, salt, and pepper. Cover and shake well. Pour dressing over pasta mixture. Toss gently to coat. Cover and chill for 3 to 24 hours.

  • Just before serving, cut the pea pods in half crosswise. Stir pea pods into pasta mixture. If desired, serve on spinach- or lettuce-lined plates. Makes 4 main-dish servings.

Nutrition Facts

231 calories; 8 g total fat; 1 g saturated fat; 131 mg cholesterol; 357 mg sodium. 22 g carbohydrates; 18 g protein;