Shrimp and Vegetable Pasta Salad Recipe

Shrimp and Vegetable Pasta Salad Recipe

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 8 ounces rigatoni pasta
– 1 cup cherry tomatoes, halved
– 1 cup yellow cherry tomatoes, halved
– 1 cup cucumber, diced
– 1/2 cup red onion, finely chopped
– 1/2 cup Kalamata olives, pitted and halved
– 1/2 cup feta cheese, crumbled
– 1/4 cup fresh parsley, chopped
– 1/4 cup olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon lemon juice
– 2 garlic cloves, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste

Instructions:

1. **Cook the Pasta:**
– Bring a large pot of salted water to a boil.
– Add the rigatoni pasta and cook according to the package instructions until al dente.
– Drain and rinse under cold water to cool the pasta quickly. Set aside.

2. **Cook the Shrimp:**
– In a large skillet, heat 1 tablespoon of olive oil over medium heat.
– Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
– Remove from heat and let cool.

3. **Prepare the Vegetables:**
– In a large bowl, combine the cherry tomatoes, yellow cherry tomatoes, cucumber, red onion, and Kalamata olives.

4. **Make the Dressing:**
– In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, and dried oregano.
– Season with salt and pepper to taste.

5. **Combine All Ingredients:**
– Add the cooked pasta and shrimp to the bowl with the vegetables.
– Pour the dressing over the salad and toss to combine.
– Add the crumbled feta cheese and chopped parsley. Gently toss again.

6. **Serve:**
– Serve immediately or chill in the refrigerator for about 30 minutes to allow the flavors to meld.

Enjoy your refreshing Shrimp and Vegetable Pasta Salad!

If you have any other specific requests or need further assistance, feel free to ask!