30-minute Shrimp And Pasta Salad With Fennel And F... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
we like to use medium-sized shrimp in this dish; however, extra-large shrimp (21/25) can be substituted. |
ingredients |
6 tablespoons extra-virgin olive oil |
1/2 cup feta cheese , finely crumbled |
1/4 cup red wine vinegar |
1 shallot , minced |
1 garlic clove , minced |
1 1/2 teaspoons minced fresh oregano |
salt and ground black pepper |
1 pound farfalle pasta |
1 fennel bulb , trimmed, cored, and sliced thin |
1 1/2 pounds medium pre-cooked shrimp (31/40), peeled |
1 1/2 ounces baby arugula (2 cups) |
1/2 cup pitted kalamata olives , sliced |
Directions:
1. 1. BOIL WATER FOR PASTA: Bring 4 quarts water to boil in large pot.
2. 2. MAKE DRESSING: Meanwhile, whisk olive oil, feta, vinegar, shallot, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl large enough to hold entire pasta salad.
3. 3. COOK FARFALLE: Add farfalle and 1 tablespoon salt to boiling water, and cook, stirring often, until tender. Drain, shaking off excess water.
4. 4. MARINATE PASTA: Add hot, drained farfalle, fennel, and shrimp to bowl with dressing and toss. Cover and refrigerate until cooled, about 15 minutes.
5. 5. FINISH: Just before serving, stir in arugula and olives and season with salt and pepper to taste.
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