Pasta salad with shrimp and roasted peppers in a creamy herb dressing

Ingredients:

• 1/3 cup mayonnaise
• 1/4 cup chopped fresh parsley
• 1/4 cup finely chopped green onions
• 3 tbsp sour cream
• 1.5 tbsp freshly squeezed lemon juice
• 1 tbsp. l. olive oil
• 200 g medium shrimp, peeled and deveined
• 200 g of dry farfalle pasta (bow ties)
• 1 cup canned roasted sweet peppers, drained and chopped
• 1/4 cup finely chopped celery

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. In a large bowl, combine mayonnaise, parsley, green onions, sour cream, lemon juice, 1/2 teaspoon salt and a little freshly ground black pepper.
3. In a medium skillet, heat the olive oil over medium-high heat until shimmering. Add the shrimp, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until cooked through, about 3 minutes. Transfer the shrimp to a plate and set aside.
4. Add the pasta to the boiling water and cook according to package directions. Drain and rinse the pasta with cold water to cool; add to the bowl with the dressing.
5. Add the shrimp, roasted red pepper, and celery to the bowl and toss to combine. Season with salt and pepper to taste. The pasta salad is best served immediately.