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PASTA SHRIMP SALAD 
1 lb. pkg. tricolor spiral pasta
1 lb. med. sized shrimp, deveined
3 c. frozen peas, thawed
3/4 c. chopped celery
1/4 c. chopped fresh dill
1/2 c. vegetable oil
1/4 c. fresh lemon juice
1/8 tsp. pepper
1/8 tsp. dry mustard
Cherry tomatoes for garnish

Cook pasta according to package directions; drain. Rinse with cold water; drain again. While pasta is cooking, combine peas, celery, and dill in large bowl. Set aside. Blend oil, lemon juice, and seasonings. Pour over shrimp. Add cooled pasta and toss to coat well. Garnish with cherry tomatoes. Cover and chill until meal time. Serve on a bed of crisp greens. Serves 6 to 8.
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