Greek Shrimp Pasta Salad Recipe
Prep Time:
20 minutes
Cook Time:
14 minutes
Servings:
4 Servings
Ingredients
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • ¼ cup honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 2 cloves garlic, pressed
  • ½ teaspoon dried oregano
  • 12 ounces fusilli
  • 1 tablespoon olive oil
  • 1 pound cooked shrimp
  • 1 cup halved grape tomatoes
  • ½ cucumber, diced
  • 1 small bell pepper, diced
  • ½ cup kalamata olives
  • ½ medium red onion, thinly sliced
  • 2 mandarin oranges, segments only
  • ¾ cup feta, crumbled
  • ¼ cup chopped parsley
  • 8-10 torn basil leaves
Directions
  1. Place all the dressing ingredients in a mixing bowl and whisk well to combine. Set aside.
  2. Bring a large pot of salted water to a boil.
  3. Cook the fusilli pasta according to the package directions until al dente. Drain but do not rinse.
  4. Place the pasta back in the pot, pour 1 tablespoon of the dressing over it, and toss to coat.
  5. Spread the pasta on a large baking sheet and let cool for 5 minutes, until it turns from hot to warm.
  6. Transfer the pasta to a large mixing bowl and toss it with half of the dressing. Let cool another 10 minutes.
  7. Add the other half of the dressing and the remaining ingredients to the bowl and toss well. Taste and adjust for seasonings if desired.
  8. Serve immediately when slightly warm. You can also refrigerate the pasta salad for up to 4 days and bring it back up to room temperature before serving.