Shrimp Pasta Salad With Feta, Sun-dried Tomatoes and Olives |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 8 |
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Our favorite pasta salad chock-full of things we love! Can be made without the shrimp, but with the shrimp you've only got to add a loaf of crusty bread for a perfect make-ahead summer meal. Cooking time includes 1 hour cooling and 1 hour chilling time. Ingredients:
1/2 cup olive oil |
3/4 cup drained sun-dried tomato packed in oil |
1/4 cup balsamic vinegar |
2 tablespoons drained capers |
4 cloves garlic, minced |
1 lb fusilli, cooked al dente |
1 lb peeled boiled shrimp, cut in halves |
12 ounces cherry tomatoes, quartered |
8 ounces feta cheese, in cubes (marinated in oil, if available) |
1 cup fresh basil leaf, thinly sliced |
1/2 cup minced pitted oil-cured black olive |
Directions:
1. Blend first 5 ingredients in a blender or food processor briefly, just until the sun-dried tomatoes are coarsely chopped.
2. Add this dressing to the drained HOT pasta in a large bowl.
3. Toss to coat well.
4. Cool, stirring occasionally.
5. Add remaining ingredients.
6. Salt and pepper to taste.
7. Cover and chill.
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