Summer Shrimp, Tomato and Pasta Salad

ingredients:
8 ounces cooked shrimp
4 ounces cooked pasta shells
1 ½ cup seeded peeled cucumber
1 ½ cup chopped seeded tomato
1 ¼ cup chopped red onion
1 ¼ cup chopped fresh dill or 1 Tablespoon of dried dillweed
2/3 cup mayonnaise (use the real stuff)*
1 Tablespoon white wine vinegar
Olive Oil, preferably lemon infused.  Or olive oil and a squeeze of lemon

cooking instructions:
Cook pasta al dente, strain and while hot, drizzle lemon olive oil or olive oil and lemon juice over pasta. (This is the secret ingredient)

Combine shrimp, pasta, cucumber, tomato, red onion and dill.  Whisk mayo and vinegar to blend in a bowl.  Add dressing to salad and toss to coat.  Season to taste with salt and pepper.  Refrigerate at least 1 hour.

* If doubling the recipe, don’t double the dressing.  Only increase dressing if making for a crowd.  A little goes a long way!