Shrimp And Tomato Pasta Salad - cooking recipe

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup lemon juice
1 tbsp dijon mustard
1 lb cooked shrimp, peeled, tails kept intact
10.5 oz short pasta, cooked
1/2 lb baby plum tomatoes, halved
1 None avocado, chopped
3.5 oz baby arugula
2 None green onions, thinly sliced

Preparation

Whisk together olive oil, lemon juice and Dijon mustard. Season. Set aside.
In a serving bowl, combine shrimp, pasta, tomatoes, avocado, arugula and green onions. Toss with 1/2 the dressing. Serve with remaining dressing on the side.