Pasta Salad with Poached Shrimp and Lemon Dill Dressing

It is official; we are into the constant harvest of the garden!  Today I brought in from the yard: lettuce, snap peas, broccoli, beats and spinach!  The herbs are in abundance as well.  I assessed what I had and this pasta salad was the perfect choice to feature the garden fare.  And, after a weekend of picnic indulgence, this light dish was pleasantly appreciated!  I doubled the vegetables and cut the pasta in half for us.  If you are making it for a crowd I suggest you use all of the pasta.

Pasta Salad with Poached Shrimp and Lemon Dill Dressing
printable recipe

5 lemons, halved
2 tsp. honey
1 cup fresh dill, fronds chopped and stems reserved
1/2 c. extra virgin olive oil
salt and pepper
1 lb. 16/20 shrimp, peeled and deveined
1 lb. small pasta such as fusilli or macaroni
4 cups chopped fresh vegetables of choice

In a medium bowl, whisk together the juice of 3 lemons, the honey, and the chopped dill.  Slowly whisk in the olive oil until the dressing is emulsified.  Season with salt and pepper.  Set aside.

Bring a large pot of water to boil.  Add the juice of the remaining 2 lemons, a handful of salt and the dill stems.  Add the shrimp and cook until opaque, about 4 minutes.  Remove with a slotted spoon.  Set aside to cool.

Bring the poaching liquid back to a boil.  Add the pasta and cook until al dente.  Drain and allow to cool.
Chop the shrimp into large pieces.  Add to the vegetables along with the pasta.

Pour on the dressing and stir to coat well.

Serve over a bed of lettuce.