What You Need

• 1/4 cup olive oil
• 3 tablespoons distilled white vinegar
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 pound shelled cooked medium-sized shrimp
• 1/2 pound bow-tied pasta, cooked following package directions
• 1 package (10 ounces) frozen green peas, cooked according to package directions *
• 1 cup cherry tomatoes, halved
• Romaine lettuce leaves

What you do

1. Whisk together olive oil, vinegar, thyme, salt and pepper in large bowl.
2. Add shrimp, pasta, peas and tomatoes to dressing .
3. Cover. Let stand 1 hour, tossing occasionally.
4. Serve on lettuce leaves.

   * I add the frozen green peas in with my pasta while it is cooking- for the last minute. They cook quickly and this eliminates one extra step for you.

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This recipe comes from Diane and is an easy-to-make medley of ham, green peppers, pineapples and spices that are sure to please your family. Diane says, "I have been making this recipe ever since I can remember and all my family loves it. I can't remember where the recipe came from as I have been married 44 years and the recipe may be nearly that old. We now spend our summers in the western hills of Massachusetts and our winters in Brownsville, Texas.

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This recipe is from Rachael Ray's new cookbook, Comfort Foods. It is packed with family favorites that can be made in thirty minutes or less! She has over 80 fast, fresh, and easy to prepare recipes. See an interview with this author as well as a quick 'n easy recipe that you'll love!!

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