Pasta with Shrimp Salad
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12 ounces pasta (such as rotini, penne, or farfalle)
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1 pound large shrimp, peeled and deveined
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1 tablespoon olive oil
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2 cloves garlic, minced
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/2 red onion, thinly sliced
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1/2 cup Kalamata olives, pitted and halved
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1/4 cup fresh parsley, chopped
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1/4 cup fresh basil, chopped
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1/2 cup crumbled feta cheese
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Details to follow:
To prepare the pasta:
- Create a boil in a big saucepan of water that has been seasoned. After adding the pasta, continue cooking it until it reaches the al dente stage, as directed on the box. Drain, then place at a distance to cool.
Getting the prawns ready:
- To prepare the dish, heat one tablespoon of olive oil in a large pan over medium-high heat.
- Cook the garlic that has been minced for about one minute, until the aroma is released.
- When the prawns are pink and opaque, add them to the pan and cook them for two to three minutes on each side. Take out of the skillet and let it cool till cold.
Put together the dressing by:
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, red wine vinegar, dried oregano, salt, and black pepper.
- Put away for later.
Assemble the Salad:
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, chopped parsley, and chopped basil.
- Add the cooked shrimp to the bowl.
Putting on the Dressing:
- Pour the dressing over the pasta and shrimp mixture.
- Toss everything together until well combined and evenly coated with the dressing.
Serve:
Sprinkle the crumbled feta cheese over the top of the salad.
Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld