Cookin’ with Carolyn Artichoke Shrimp Pasta Salad

Artichoke Shrimp Pasta Salad
1 pkg. (16 oz.) bow tie pasta
2 lbs. peeled and deveined cooked shrimp (31-40 per pound)
2 cans (7-1/2 oz. each) marinated quartered artichoke hearts, drained
2 cans (2-1/4 oz. each) sliced ripe olives, drained
2 cups (8 oz.) crumbled feta cheese
8 green onions, sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 cup white wine vinegar
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp. chopped fresh basil
2 tsp. Dijon mustard
Fresh ground pepper, opt.
Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. In a large bowl, combine pasta, shrimp, artichokes, olives, cheese, green onions, parsley and basil. In a small bowl, whisk vinegar, oil, lemon juice, basil, mustard and , if desired, pepper. Pour dressing over pasta mixture; toss to coat. Refrigerate, covered, 2 hours before serving. Yield: 12 servings (1-1/3 cups each)

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