Aegean Pasta Salad Recipe

Ingredients for Aegean Pasta Salad

• 1 pound pasta (rotini, farfalle, or your favorite shape)
• 1/4 cup pine nuts
• Extra Virgin Olive Oil
• Balsamic Vinegar
• Zest of 1 lemon
• Oil Cured Olives
• Fresh Parsley
• Cherry Tomatoes
• Medium Shrimp
• Feta Cheese
• Salt & Freshly Ground Black Pepper

How to Make Aegean Pasta Salad

1. 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.
2. 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.
3. In a large bowl, whisk together olive oil, red wine vinegar, and lemon zest.
4. Add the cooled pasta to the bowl and toss gently to coat.
5. Stir in the toasted pine nuts, Kalamata olives, and chopped parsley.
6. Gently fold in the halved cherry tomatoes, cooked shrimp, and crumbled feta cheese.
7. Season generously with salt and pepper to taste.
8. Serve immediately or chill for later. The flavors will meld beautifully if refrigerated for at least 30 minutes.