Pasta Salad with Shrimp, Roasted Peppers, and Fennel

• 5 tablespoons olive oil
• 2 1/2 tablespoons fresh lemon juice
• 4 large garlic cloves, chopped
• 4 teaspoons grated lemon peel
• 1 pound farfalle (bow-tie) pasta, freshly cooked, rinsed, drained
• 1 pound cooked deveined peeled shrimp, cut lengthwise in half
• 3 7.25-ounce jars roasted red peppers, drained, sliced, juices reserved
• 1 1/2 cups thinly sliced fresh fennel bulb
• 3/4 cup finely chopped fresh basil
• 1/3 cup pine nuts, toasted

1. Whisk first 4 ingredients in large bowl to blend.
2. Add remaining ingredients and toss to blend.
3. Add enough reserved roasted pepper juices by tablespoonfuls to moisten if salad is dry.
4. Season to taste with salt and pepper.

olive oil, lemon juice, garlic, lemon peel, farfalle, shrimp, red peppers, fresh fennel bulb, fresh basil, pine nuts

Taken from www.epicurious.com/recipes/food/views/pasta-salad-with-shrimp-roasted-peppers-and-fennel-105341 (may not work)