Ingredients:
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12 ounces pasta (such as rotini, penne, or farfalle)
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/2 cup crumbled feta cheese
For the Dressing:
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside to cool.
Prepare the Shrimp:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove from the skillet and let cool.
Prepare the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, red wine vinegar, dried oregano, salt, and black pepper. Set aside.
Assemble the Salad:
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, chopped parsley, and chopped basil.
Add the cooked shrimp to the bowl.
Add the Dressing:
Pour the dressing over the pasta and shrimp mixture.
Toss everything together until well combined and evenly coated with the dressing.
Serve:
Sprinkle the crumbled feta cheese over the top of the salad.
Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld.
