Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

This is a good dish for a summer potluck or for a quick dinner like we had tonight. Medium shell-shaped pasta will also work in place of orecchiette.

Serves 4

8 ounces uncooked orecchiette pasta
1 cup frozen peas
1/2 pound medium shrimp, peeled and deveined
1 cup thinly sliced radishes
1/2 cup mayonnaise
1/4 cup buttermilk
3 Tbsp. minced fresh chives
1 Tbsp.chopped fresh dill
1/2 tsp. salt
1/2 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
1/4 tsp freshly ground black pepper
1/8 tsp. ground red pepper
2 garlic cloves, minced

1. Cook pasta according to package directions. Drain and rinse with cold water; drain. Combine pasta, peas, shrimp and radishes in a large bowl.

2. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat.

3. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve.

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