Ingredients for Aegean Pasta Salad
- 1 lb pasta
- 1/2 cup pine nuts
- 1/4 cup extra virgin olive oil
- Balsamic Vinegar
- 1 teaspoon lemon zest
- Oil Cured Olives
- 1/4 cup fresh parsley, chopped
- 1 1/2 cups cherry tomatoes, halved
- 12 ounces medium shrimp, cooked and peeled
- 4 ounces feta cheese, crumbled
- salt and pepper to taste
- 2 tablespoons red wine vinegar
- 1/2 cup Kalamata olives, pitted and halved
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How to Make Aegean Pasta Salad
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain well and rinse under cold water until completely cooled. Drain again.
- While the pasta cooks, toast pine nuts in a small dry skillet over medium-low heat until fragrant and lightly golden brown. Watch carefully to prevent burning.
- In a large bowl, whisk together olive oil, red wine vinegar, and lemon zest.
- Add the cooled pasta to the bowl and toss gently to coat.
- Stir in the toasted pine nuts, Kalamata olives, and chopped parsley.
- Gently fold in the halved cherry tomatoes, cooked shrimp, and crumbled feta cheese.
- Season generously with salt and pepper to taste.
- Serve immediately or chill for later. The flavors will meld beautifully if refrigerated for at least 30 minutes.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
19g
Fat
34g
Carbs
12g
