Really Easy Shrimp & Pasta Salad Supper

This shrimp and pasta salad takes minutes to put together once you have done all the prep.  To speed up getting supper to the table make the pasta and dressing ahead of time and then add the shrimp and cucumber just before serving.

The best way to thaw shrimp is overnight in the refrigerator.  You can weigh it frozen so that you only thaw what you need and can save the rest in it's frozen state.  If you don't have enough time to thaw it overnight, you can also run it under COLD water in a colander, tossing it in the colander for 2 or 3 minutes, then drain it really well and pat dry with paper towels.

This recipe is adapted from a recipe that was publised in a 2007 recipe booklet from Weight Watchers called "Savoring Summer".  I updated the recipe and recalculated the PointsPlus Values utilizing the recipe builder on e-Tools.
Makes 2 Servings
Points Plus Value 9 per serving

INGREDIENTS
4 oz whole wheat bow ties, cooked
2 Tbsp prepared olive tapenade
3 Tbsp fresh lemon juice
2 or 3 Tbsp chopped fresh herbs (use any that you have; chives, parsley, tarragon, basil or dill or mix 2 together)
1.5 tsp grated lemon zest
dash of cayene pepper (optional)
8 oz frozen peeled cooked baby shrimp, thawed
1 cup cucumber, peeled, seeded and diced into small dice

INSTRUCTIONS
Prepare the pasta according to the package instructions, leave out the salt if you prefer not to add extra salt (the olive tapenade is salty).  Drain in a colander, then rince under cold water to cool.

In a large mixing bowl, mix the tapenade and the lemon juice together and "whisk" to combine with a fork.  Add the herbs, lemon zest and pepper then the pasta, shrimp and cucumber and toss to coat.  Refrigerate for about 30 minuutes to allow the flavors to develop.

Serve on a bed of mixed baby greens and ripe sliced fresh delicious heirloom tomato.  I add a 1/4 of an avocado on my plate for extra creaminess (and an additional 2 PPV) just because its one my favorite salad ingredients!