Shrimp, Green Bean and Feta Pasta Salad
Source of Recipe
Ft. Lauderdale Sun-Sentinel
List of Ingredients
salt, to taste
Water
4 ounces green beans, trimmed, each bean cut into 1- to 11/2-inch-long pieces
8 ounces dried rotini or any similar size pasta
1 pound medium cooked shrimp, peeled and deveined
2 to 4 tablespoons chopped dill
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 tablespoons olive oil
4 ounces crumbled feta cheese
Fresh-ground black pepper, to taste
Recipe
Have ready a large bowl of ice water.
In a pot of salted boiling water, cook the green beans until they turn bright green and start to soften. Transfer the beans to the ice water to cool immediately. When the beans are cool, drain them and pat them dry with a clean towel.
Meanwhile, in a large pot of salted boiling water, cook the pasta until it is al dente -- done but still a little firm to the bite. Drain the pasta in a colander, rinse with cold water until the pasta is completely cool and drain again until it is free of excess water. Set aside.
In a nonreactive large bowl, combine the cooked green beans, pasta, shrimp, dill to taste, vinegar, lemon juice, olive oil, feta cheese, salt and pepper. Serve immediately, or cover tightly and refrigerate up to 2 days. Makes 4 to 6 servings.
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