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Shrimp Pasta Salad With Feta, Sun-dried Tomatoes and Olives
By FlemishMinx on April 20, 2004
8 Reviews
- Prep Time: 30 mins
- Total Time: 2 hrs 45 mins
- Servings: 8
About This Recipe
"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
- Blend first 5 ingredients in a blender or food processor briefly, just until the sun-dried tomatoes are coarsely chopped.
- Add this dressing to the drained HOT pasta in a large bowl.
- Toss to coat well.
- Cool, stirring occasionally.
- Add remaining ingredients.
- Salt and pepper to taste.
- Cover and chill.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (235 g)
Servings Per Recipe: 8
- Amount Per Serving
- %
- Calories 509.7
- Calories from Fat 214
- 42%
- Amount Per Serving
- %
- Total Fat 23.8g
- 36%
- Saturated Fat 7.0g
- 35%
- Cholesterol 137.1mg
- 45%
- Sugars 3.4 g
- Sodium 632.3mg
- 26%
- Total Carbohydrate 49.2g
- 16%
- Dietary Fiber 3.5g
- 14%
- Sugars 3.4 g
- 13%
- Protein 24.7g
- 49%
Reviews
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"This was REALLY good! I added marinated artichoke hearts too...since I have an enormous jar from Costco to use up...and it really complimented the dish. This is such a nice change from regular salad on a hot Las Vegas evening! Hubby fully agrees that this a keeper! Thanks!"
By L-Burden on July 10, 2008 | 669275
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"Ohhhh This stuff is goodddddddd!!!! We all really enjoyed this salad. I can't wait to make it again. Thanks for posting it for us Flemish!"
By CooksSoGood on April 28, 2008 | 624821
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"The sauce really makes this. I use it on practically every Mediterranean style pasta salad I make. It was a big hit with penne, chunks of salami and mozzarella, artichoke hearts, fresh tomatoes and basil. Thanks for sharing!"
By Picholine on August 15, 2007 | 463573
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"This was absolutely delicious. I made it for a family bbq and it was a bit hit. I used cheese filled tortellini instead of the fusilli, and it was awesome. I will definitely be making this again!"
By Quilting Shelby on June 04, 2007 | 425761
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"Thanks as above says it all,awesome!"
By lin1 on October 19, 2004 | 128886
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"This was delicious! Great summer "supper salad" when you want something cool. I also added some marinated artichoke hearts that I chopped, and they were great in there. Awesome recipe, thank you!"
By Smabbey on August 06, 2004 | 116790
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"We all loved this recipe!!! It's the best. I did not put in 8 ounces of feta though. It was more like 2 ounces, and it was still great! I also left out the cherry tomatoes as I thought the sun dried ones were sufficient. Awesome recipe!"
By linda ceneri on July 16, 2004 | 113423
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"Totally enjoyed this! DH said he knew it would be good just by the smell. I did not have fresh basil - so I used about a TBLS of dry basil leaves. I don't know how that compares to the fresh. But the salad was delish! We had it for lunch, but there is plenty left over for other lunches or sides with a main course. Thanks for sharing."
By Trisha W on June 18, 2004 | 108725
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