1 lb (box) of bow tie pasta
2 pounds peeled cooked shrimp (I used medium size, remove tails)
1 cup chopped scallions
1 cucumber diced
1 small onion, diced
1 cup diced peppers (green, yellow, red, or a mix)
1 cup fresh parsley
1/2 cup fresh dill
1/2 cup squeezed lemon juice
1/2 cup olive oil
1/4 cup pine nuts toasted (optional)
3/4 cup feta (optional)
Cook pasta per instructions. As pasta is cooking mix together lemon juice, oil and dill and set aside. Mix pasta, shrimp, chopped veggies and parsley together and add oil mix and toss thoroughly. Let mixture rest at room temperature for about an hour to meld the flavors. Add pine nuts and feta if desired and refrigerate. Serve either at room temperature or cold.
This recipe can be modified to use spices and herbs of your choice as well as using cooked diced chicken instead of shrimp. It is very versatile!! Enjoy!!
Shrimp Pasta Salad
1 lb (box) of bow tie pasta
2 pounds peeled cooked shrimp (I used medium size, remove tails)
1 cup chopped scallions
1 cucumber diced
1 small onion, diced
1 cup diced peppers (green, yellow, red, or a mix)
1 cup fresh parsley
1/2 cup fresh dill
1/2 cup squeezed lemon juice
1/2 cup olive oil
1/4 cup pine nuts toasted (optional)
3/4 cup feta (optional)
Cook pasta per instructions. As pasta is cooking mix together lemon juice, oil and dill and set aside. Mix pasta, shrimp, chopped veggies and parsley together and add oil mix and toss thoroughly. Let mixture rest at room temperature for about an hour to meld the flavors. Add pine nuts and feta if desired and refrigerate. Serve either at room temperature or cold.
This recipe can be modified to use spices and herbs of your choice as well as using cooked diced chicken instead of shrimp. It is very versatile!! Enjoy!!