Lemon Dill Shrimp Pasta Salad

This pasta salad is a beautiful dish with plump, pink shrimp nestled among fresh herbs and vibrant crunchy vegetables. They are all tossed together in a tangy vinaigrette. It's filling enough (thanks to the pasta) to serve as a meal for brunch or lunch.

• 3 Tbsp., plus 1/4 tsp. kosher salt, divided

• 12 oz. uncooked short pasta like orecchiette or farfalle

• 1 tsp. Old Bay seasoning, divided

• 1 lb. medium-size shrimp, cooked, peeled and deveined*

• 1/2 cup Sicilian Lemon White Balsamic

• 1/2 cup Fernleaf Dill Olive Oil

• 1 Tbsp. Dijon mustard

• 1/4 tsp. black pepper

• 2 cups fresh sugar snap peas, sliced

• 3 green onions, thinly sliced (about 1/2 cup)

• 1/2 cup thinly sliced celery (from about 2-3 stalks)

• 1/2 cup roughly chopped fresh flat-leaf parsley

1. Bring 12 cups water and 3 tablespoons of the salt to a boil in a large stockpot over medium-high. Add pasta, and cook, stirring occasionally, until al dente, about 13 minutes. Drain in a colander. Set aside and let cool completely, about 10 minutes.

2. Meanwhile, whisk together Sicilian Lemon White Balsamic, Old Bay, pepper and Dijon mustard n a medium bowl. Gradually whisk in Fernleaf Dill Oliive Oil until smooth and combined.

3. Place pasta, shrimp, sugar snap peas, green onions, and parsley in a large bowl; add vinaigrette, and toss until well coated. Serve, or cover and store in refrigerator up to 24 hours.

*Cook's Note: You can use thawed already cooked frozen peeled shrimp. If not, simply toss raw shrimp into salted boiling water and cook for 4-6 minutes or until they become pink and opaque.