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Greek Shrimp and Feta Pasta Salad
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| 1 pound | rotini pasta |
| 1 T. | Butter |
| 2 cloves | garlic, minced |
| 1 pound | raw shrimp, shells and tails |
| Removed | |
| 3 T. | Olive oil |
| 1/2 cup | sour cream |
| 3 T. | White balsamic vinegar |
| 1/2 tsp. | Kosher salt |
| 1/2 tsp. | Ground black pepper |
| 1 | green bell pepper, cored and finely chopped |
| 1 medium | red onion, finely chopped |
| 1 cup | pitted. And chopped Kalamata olives |
| 1 cup | crumbled feta cheese |
| 1 pint | cherry tomatoes, halved |
| 2 T. | chopped fresh oregano |
Method
Bring a large pot of salted water a boil. Add. The pasta and cook until al dente.
Drain pasta, then spread on rimmed baking sheet
Mean well, in skillet over medium-high, melt the butter. Add the garlic and shrimp, then sauté until the shrimp are just barely firm and pink, about 4 minutes.
Transfer the shrimp to the baking sheet with the pasta, spreading everything in an even layer. Place in freezer until just cool about 10 minutes.
In a large bowl, whisk together the olive oil, sour cream,vinegar and the salt and pepper.
Add the bell peppers, onion, olives, feta cheese, tomatoes
and oregano. Toss until well coated.
Once the shrimp and pasta are cooled, add those and gently toss until well coated by the dressing.
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