I am looking for a pasta salad recipe.?

The recipe I am looking for has shell pasta, calamata olives, shrimp and feta chese. I can not remember the dressing.


Help pleaseI am looking for a pasta salad recipe.?
GREEK PASTA SALAD





2 cups ruffled or shell pasta,


cooked and drained


1 cup cubed cooked chicken or small shrimp


1/2 pint cherry tomatoes, cut in half


1 medium cucumber, cut in half lengthwise and sliced


1/2 large red onion, coarsely chopped


3 tablespoons fresh lemon juice


1 to 2 teaspoons salt


1/3 cup olive oil


1 1/2 teaspoons dried oregano


1 container (4 oz.) crumbled feta cheese


1/2 cup sliced Kalamata olives





Combine cooked pasta, chicken, tomatoes, cucumber and onion in a large bowl.





Stir lemon juice and salt in a small bowl until salt dissolves. Add olive oil and oregano; stir until blended. Pour over pasta mixture; stir to blend. Add feta cheese and olives. Toss gently to mix.





Spoon pasta salad into a 1 1/2 quart bowl. Cover and refrigerate for at least 2 hours.





Servings: 6I am looking for a pasta salad recipe.?
glad you enjoyed it :o) Report Abuse

hummmm - you want sweet, tangy, simple? I good tangy is :





1 tsp. grated lemon rind


1 TLBSPN fresh lemon juice


cracked pepper


salt - no more than 1/4 tsp.


wisk or quick wisk in blender,


then slowly add 1/4 C (or less) good flavored olive oil until mulsified.....


If you want to sweeten add couple tbls of sugar or honey....but I recommend not to......not bad, especially with olives
ATHENIAN PASTA SALAD





3/4 c. loosely packed fresh dill


1/2 c. loosely packed fresh mint


1 lg. garlic clove


1 (3 oz.) red onion, quartered


2/3 c. olive oil


3 tbsp. fresh lemon juice


1/4 tsp. salt


Freshly ground pepper


16 lg. cooked shrimp, peeled and deveined (tails left on)


8 oz. dried fusilli pasta


12 cherry tomatoes, halved


16 oil-cured black olives


6 oz. Feta cheese, cut into 1/3 inch dice





Steel Knife: Place dill and mint in work bowl. With machine running, drop garlic through feed tube and mince. Add onion and chop coarsely using 12 on/off turns. Add oil, lemon juice, salt, and pepper; mix 5 seconds.


Toss shrimp with 1/4 cup dressing. Refrigerate at least 3 hours or overnight. Chill remaining dressing separately.





Cook fusilli in large pot of boiling, salted water until just tender but still firm to bite, stirring occasionally. Drain well. In large bowl, toss warm fusilli with enough reserved dressing to coat to taste. Cool. Add tomatoes, olives, and Feta, tossing gently to combine. Garnish with shrimp. Serve pasta salad at room temperature, passing remaining dressing separately.
yep go with SweetThang