21 minutes ago
Wednesday, June 29, 2016
This has to be my favorite pasta salad.....I usually make it with orzo, but this time I decided to break out the fusilli (corkscrews).
It's basically a Greek salad, lots of fresh herbs and some boiled shrimp.......sometimes I grill the shrimp, but this time I just threw them in the boiling water the last 3 minutes with the pasta (lazy girl).
I use lots of oregano, dill, parsley and black pepper and real feta cheese.
You can make this ahead and serve it for a party this weekend. It keeps well up to one day in the fridge (then the vegetables start to get soggy).
Break out the pasta salad and enjoy the 4th of July weekend!
Measurements are approximate, you can use more or less of any ingredient.
Summer Greek Pasta Salad w/ Shrimp:
1 lb. pasta, fusilli or bow ties
1 lb. of medium size frozen uncooked shrimp (I leave the tails on)
1/2 cup pitted kalamata olives, cut in half
basket of cherry or grape tomatoes, halved
1/2 red onion, chopped
1 red bell pepper, diced
1 large seedless cucumber, diced or sliced
1/3 cup of good feta cheese, crumbled
juice of a lemon
1/4 cup of red wine vinegar
1/4 cup of olive oil
sea salt & pepper
handful of fresh dill, chopped
handful of fresh parsley, chopped
handful of fresh oregano, chopped
Cook the pasta in salted boiling water and set the timer for 3 minutes earlier than stated on the directions. When the timer goes off, immediately throw in your frozen shrimp and cook for additional 3 minutes with the pasta (this will save cleaning up an extra pot!).
Drain shrimp and pasta in a colander and rinse in cold water.
Mix with the rest of the ingredients and top with some more fresh herbs before serving.
I usually decorate the bowl with lemon slices when serving for company.
Can be made a few hours ahead and kept in the fridge.