Shrimp Pasta Salad with Tomatoes and Capers

8 ounces mini penne pasta #189; cup mayonnaise (see note) 1 teaspoon lemon zest 1 tablespoon fresh lemon juice #189; teaspoon salt #188; teaspoon black pepper 1 tablespoon capers, drained #189; cup sliced grape tomatoes #188; cup finely chopped scallions (see note) 8 ounces cooked and peeled shrimp, thawed if necessary (see note) Cook the pasta according to package directions. Drain and rinse with cold water. Meanwhile, in a large serving bowl, mix together the mayonnaise, zest, juice, salt and pepper. Stir well. Add the capers, tomatoes and scallions. Stir well, and set aside. When the pasta is ready, add it and the shrimp to bowl. Toss to mix well. Let stand at room temperature 15 minutes for flavors to develop, and then serve. (The salad does not have to stand if you are in a rush.) Serves four as a main course, six to eight as a side. Cook's note: Use reduced-fat or light mayonnaise if desired. Use whites and tender green tops of scallions, also called green onions. For testing, we used cooked and peeled frozen shrimp, but you could use any kind of cooked shrimp (or cook and peel them yourself). Leftovers should be refrigerated and allowed to come to room temperature before serving. Nutrition values per serving: 472 calories (46 percent from fat), 23.5 fat (3 g saturated), 42.5 g carbohydrates, 1.5 g fiber, 19 g protein, 120.5 mg cholesterol, 633 mg sodium.