Pasta salad with shrimp in a creamy dressing

Ingredients:

• 450 g of campanelle pasta (bells)
• 0.5 cups extra-virgin olive oil
• 1/3 cup champagne vinegar
• 1/4 cup mascarpone cheese, room temperature
• 2 tablespoons Dijon mustard
• 450 g large cooked shrimp (20/55), peeled and cut in half
• 1 tbsp. grated parmesan
• 1 cup frozen peas, thawed
• 1 cup sweet pickled peppadew peppers, thinly sliced
• 1 fennel root, thinly sliced
• 0.5 cup chopped fresh basil
• 0.5 cup chopped fresh dill

Preparation:

1. Bring a large pot of water to a boil and add generous amounts of salt. Add the pasta and cook until al dente. Drain and let cool slightly.
2. In a large bowl, combine the olive oil, vinegar, mascarpone, Dijon mustard, and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, green peas, black pepper, and fennel; toss to coat completely. Stir in the basil and dill. Serve the salad at room temperature or cold.