Basil Cucumber Pasta Salad with Shrimp

I love this recipe -- it makes a great lunch, or you can also use it as a side dish.  You can add in any veggies you like, but I really enjoyed this combination.

First, set some salted water on to boil.  Once boiling, add in 50 g of corn pasta (I used Suzie's organic corn pasta) and cook until tender, about 10 minutes.  Feel free to substitute in your favourite pasta.

While you are waiting for the water to boil and the pasta to cook, place 200 g of frozen cooked shrimp in some cold water to defrost.  Once defrosted, remove the tails and chop into small pieces.

Prep your veggies: chop up ~150 g of english cucumber, and ~100 g of sweet red pepper.

In a medium bowl, combine the shrimp, cucmber and red pepper.  Pour in 1 tbsp of plain yogurt (or 1 tbsp of Renee's Dill and Cucumber Yogurt dressing) and stir to combine.  Chiffonade some fresh basil and stir it into the salad, along with salt and pepper to taste. Once the pasta is ready, drain and rinse under cold water.  Add the cooled pasta to the rest of the ingredients.  Stir to combine.  Feel free to add in a few black sesame seeds for a pop of colour.  You could also substitute couscous or quinoa for the pasta -- both would taste great!

Enjoy immediately, or the salad can be put into the fridge and enjoyed the next day.