Tuesday, May 18, 2010

Pasta Salad with Shrimp and Olives

This dish complemented the Nicoise Salad quite nicely. And the Lemon-Mustard Vinaigrette we made for the Nicoise would have been delicious on here as well. A lot of the ingredients in both salads were the same, so we chose to eliminate some from each so that there weren't too many repeats.

As you can see, we used rotini instead of linguine that the recipe suggested. Since this salad is made to be served at room temperature, I thought the shape of rotini or even campanelle or something similar was a better choice. Otherwise we didn't make any more changes. Next time, I would probably add a little more olive oil to the pasta, especially if you make it in advance, but all in all this was delicious!

Pasta Salad with Shrimp and Olives
from Bon Appetit's Tastes of the World
Makes about 6 servings

3/4 pound chopped tomatoes
1 red bell pepper, chopped
1/4 pound feta, crumbled
1/2 cup extra virgin olive oil
1/2 cup chopped pitted black olives
1/4 cup fresh lemon juice
2 tablespoons dry white wine
1 tablespoon dried thyme (or less to taste)
6 green onions, chopped
3 large garlic cloves, chopped
1 pound linguine (or pasta of choice), cooked
1 pound cooked shrimp

Mix first 10 ingredients in large bowl. Add pasta and shrimp and toss. Season with salt and pepper.

Can be prepared several hours ahead of time and chilled. Bring to room temperature and serve.

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