Aegean Pasta Salad
""Party Pasta", Good Food Magazine, August 1986. A nice summer pasta salad that is really a meal."
photo by Mrs Goodall
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 12 ounces spiral pasta (cavatappi or fusilli)
- 1⁄2 cup pine nuts
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup balsamic vinegar
- 1⁄2 teaspoon grated lemon zest
- 1⁄2 cup coarsely chopped oil-cured olives
- 1⁄3 cup minced fresh parsley
- 2 cups cherry tomatoes, stemmed, halved
- 1 lb medium shrimp, cooked, shelled, deveined
- 8 ounces feta cheese, diced
- salt & freshly ground black pepper
directions
- Heat large pot of water to boiling. Salt water. Add past and cook according to package directions until tender but still firm to the bite. Drain, cool under cold running water, and drain again.
- Toast pine nuts in a small skillet over low heat until golden.
- Transfer pasta to large bowl. In small bowl, combine oil, vinegar, and lemon zest. Pour over pasta and toss to coat. Add nuts, olives, and parsley and combine thoroughly. Gently stir in tomatoes, shrimp, and cheese, Season to taste with salt and pepper.
- You can serve at once, or you can refrigerate and serve cold. (I always prefer to let the flavors blend.).
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Reviews
-
Perfect for a summer lunch with friends in the backyard! I got a pound of frozen medium shrimp from TJs. Just put them frozen in a colander in the sink, quick rinse with cold water and broke them apart. When the pasta was done boiling I poured the boiling water and pasta into the colander over the shrimp. Let is sit and stirred a bit in the colander. Perfectly thawed the shrimp! This was terrific and super easy! Thanks J for posting!! Stacy G made for CQ 2016 Greece -
A subtle mix of flavors and textures. The balsamic vinegar and lemon work well against the olive oil, the tomatoes and olives offer two different fruit tastes, and the hardness of the pine nuts punctuates the softer shrimp and cheese.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
