Crawfish Confetti Pasta Salad

                               Makes 4 to 6 servings                            
This veggie-packed crawfish pasta salad tastes great the minute it's made but will become more strongly flavored if allowed to chill a few hours before serving. When making ahead, add the cheese just before serving.

　
2                  pounds crawfish , shelled , deheaded aand devined , cooked
8                  ounces uncooked small shell pasta
1                  pint grape tomatoes, halved
2                  cups coarsely chopped fresh spinach 
1                  yellow bell pepper, chopped
1/4              cup finely chopped red onion
3                 tablespoons chopped fresh dill
Fresh Lemon Vinaigrette (recipe below)
1                (4-ounce) package crumbled feta cheese

　
Cook pasta according to package directions; drain. Boil crawfish 10 minutes; drain. Toss pasta with tomatoes and remaining ingredients. Serve immediately, or cover and chill up to 8 hours.

Fresh Lemon Vinaigrette:
Makes about 3/4 cup

1/4              cup fresh lemon juice
1                 teaspoon Dijon mustard
1                 large garlic clove, pressed
1/4             teaspoon salt
1/4             teaspoon freshly ground black pepper
1/2             cup vegetable oil

To prepare this Fresh Lemon Vinaigrette salad dressing salad dressing ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.