1 tsp. lemon zest
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. capers, drained
1/2 cup sliced grape tomatoes
1/4 cup finely chopped scallions
8 oz cooked, peeled, deveined shrimp
8 oz penne pasta
1/2 cup light mayonnaise.

Cook pasta as directed, drain, rinse with cold water. Drain again.

In a large bowl, mix together the mayonnaise, zest, juice, salt, and pepper. Mix well. Add the capers, tomatoes, and scallions. Add pasta and shrimp to bowl. Toss to mix well.

Submitted by: Sherry Monfils