Greek Shrimp And Tomato Pasta Salad
DATE: Friday, May 18th, 2007
2/3 cup (150 mL) olive oil
1/4 cup (50 mL) fresh lemon juice
2 tbsp (25 mL) red wine vinegar
2 cloves Ontario Garlic, crushed
1 tsp (5 mL) salt
1/2 tsp (2 mL) each dried oregano and basil
1/4 tsp (1 mL) pepper
1 lb (500 g) large raw shrimp, peeled and deveined
1/2 cup (125 mL) each chopped sweet red and green peppers
1/2 cup (125 mL) chopped Ontario Cucumber
2 Ontario Field Tomatoes, seeded and chopped
3 tbsp (45 mL) chopped fresh parsley
2 tbsp (25 mL) chopped fresh dill
2-1/2 cups (625 mL) small pasta (fusilli, gemelli, penne, etc.) cooked and drained
1 cup (250 mL) crumbled feta cheese
2/3 cup (150 mL) sliced Kalamata olives
Salt and pepper
Vinaigrette: In jar with tight-fitting lid, shake together oil, lemon juice, vinegar, garlic, salt, oregano, basil and pepper. Divide in half. Spoon one half over shrimp in medium bowl; stir to coat. Cover and refrigerate until needed, 30 minutes to 4 hours. Set other half of vinaigrette aside.
Thread shrimp onto skewers or place in grill basket. Grill over high heat for 3 to 5 minutes or until pink. Remove from skewers.
In large bowl, toss together reserved vinaigrette, red and green peppers, cucumber, tomatoes, parsley, dill, cooked pasta, cheese and olives; taste and adjust seasonings. (Can be made a day ahead. Serve at room temperature.)
Variation: Replace shrimp with 1 lb (500 g) boneless skinless chicken breasts. Marinate as for shrimp. Grill chicken breasts whole, then slice and add to salad.