pasta salad with shrimp

I love shrimp and I love pasta, so this recipe is perfect. I need to whip this up right away. I bet it's even good cold as leftovers.

Ingredients:

• 3 cups uncooked farfalle (bow tie pasta)
• 1/4 cup fresh lemon juice
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon minced fresh garlic
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 12 ounces medium shrimp, peeled and deveined
• 1 1/2 cups chopped fresh spinach 
• 1 cup canned cannellini beans, rinsed and drained
• 1/4 cup minced red onion
• 2 tablespoons chopped capers

1. Preparation:
2. 1. Cook pasta according to package directions, omitting salt and fat; drain.
3. 2. Combine juice, mustard, and garlic in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper.
4. 3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook for 2 minutes or until done. Stir in spinach, cannellini beans, red onion, and 2 tablespoons capers; toss to combine. Add the pasta and juice mixture to shrimp mixture; toss.

[recipe/photo via Cooking Light]