| 1/2 pound | Farfalle, cooked according to package directions, rinsed under cold water, tossed with 1/2 tsp vegetable oil, then chilled |
| 1/2 pound | Cooked large shrimp, shelled and split in half lengthwise |
| 1/3 cup | Chopped red onion |
| 1/3 cup | Light mayonnaise |
| 1 | Ripe but firm large tomato, seeded, cut into 1/3 inch dice |
| 3 tbsp | Drained capers |
| 3 tbsp | Snipped fresh dill |
| 2 tbsp | Fresh lemon juice |
| 2-5 tbsp | Vegetable broth |
| 1/4 tsp | Salt |
| | Freshly ground pepper |
| | Red leaf lettuce, washed, chilled |
1. put chilled farfalle in large mixing bowl.
2. in another bowl, combine shrimp, red onion, mayonnaise, tomato, capers, dill, lemon juice, 2 tbsp vegetable broth, 1/4 tsp salt and pepper to taste. Mix well.
3. Add mixture to farfalle. Toss until well mixed. Add remaining broth as needed, so pasta has desired consistency (farfalle should be separate, not sticking together, and there should be no excess liquid). Adjust seasoning.
4. Serve chilled, mounded on lettuce leaves.
Good for a special lunch with old friends.