1/2 lb farfalle (cooked according to package directions, rinsed under cool water, tossed with 1/2 tsp vegetable oil, then chilled)
1/2 lb cooked shrimp, shelled and split lengthwise
1/3 cup red onion
1/3 cup light mayonnaise
1 ripe, but firm, tomato, diced
3 tbsp drained capers
3 tbsp snipped fresh dill
2 tbsp lemon juice
2-5 tbsp vegetable broth
1/4 tsp salt
Put chilled farfalle in large mixing bowl.
In another bowl, combine shrimp, red onion, mayo, tomato, capers, dill, lemon juice, 2 tbsp broth, salt and pepper to taste. Mix well.
Add mixture to farfalle. Toss unitl well mixed.
Serve chilled on lettuce leaves if desired.
Number of Servings: 4Recipe submitted by SparkPeople user ONMYWAYNOW.