Shrimp Pasta Salad With Feta, Sun-dried Tomatoes and Olives

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.

• Ready In: 2 hrs 45 mins
• Serves: 8

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

1. Blend first 5 ingredients in a blender or food processor briefly, just until the sun-dried tomatoes are coarsely chopped.
2. Add this dressing to the drained HOT pasta in a large bowl.
3. Toss to coat well.
4. Cool, stirring occasionally.
5. Add remaining ingredients.
6. Salt and pepper to taste.
7. Cover and chill.