Shrimp-Tomato Pasta Salad

This is one of my favorite meal ideas - a main-course salad. From Good Food Magazine, March 1986.

• Ready In: 35 mins
• Serves: 4

Ingredients

•  salt
• 3⁄4 cup sour cream
• 1  tablespoon extra virgin olive oil
• 1⁄2 cup  finely chopped sun-dried tomato
• 1⁄3 cup  finely chopped pitted  oil-cured olives
• 1⁄4 cup  finely chopped parsley
• 1  tablespoon capers, drained
• 1  tablespoon  grated lemon zest
• 1⁄2 teaspoon dried thyme, crumbled
• 1⁄4 teaspoon fresh ground pepper
• 1 1⁄3 lbs medium shrimp, cooked, shelled, deveined
• 1  lb penne pasta

Directions

1. Heat salted water for pasta to boiling.
2. Meanwhile, combine sour cream, oil, tomatoes, olives, parsley, capers, lemon zest, thyme, and pepper.
3. Coarsely chop half the shrimp and stir into sour cream mixture.
4. Cook pasta in boiling water until tender but firm to the bite. Drain thoroughly; transfer to wide bowl.
5. Add sauce to warm pasta or let pasta cool to room temperature and then add sauce. Toss to coat pasta; top with remaining shrimp.