Greek Style Shrimp and Pasta Salad
12 ozbox penne pasta
1 lbshrimp, peeled, deveined and cooked
8 ozfeta cheese, drained and cut into small cubes
1cucumber, peeled, seeded, and diced large
1 ptgrape tomatoes, quartered
1 mediumorange bell pepper, seeded and diced
3/4 clindsay sicilian style pitted olives, quartered
3/4 clindsay kalamata pitted olives, halved
1(11.5 ounce) bottle prepared, refrigerated greek vinegarette dressing
1 Tbspitalian seasoning
How to Make Greek Style Shrimp and Pasta Salad
- Combine first 8 ingredients in a large bowl. Toss with Greek dressing. Sprinkle with italian seasoning.
- Salad my be served immediately after preparation, but it is even better if prepared a day in advance and refrigerated to allow the flavors to mingle. It stores very well. And is great packed the next day for lunch.
Shrimp may be omitted for an economical version of the salad, but it does make it extra special.
- * I used Marie's refrigerated dressing.
If you like anchovies, you can dice a few into the salad. It adds to the Greek salad authenticity.