Time 25m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Mix the first 10 ingredients in large bowl. Add the cooked pasta and the shrimp. Toss to blend. Season to taste with salt and pepper.
Time 30m Yield 4-6 Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil. Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Yield 6 serving(s) Number Of Ingredients 12 Steps:
Mix first 10 ingredients in large bowl. Add pasta and shrimp and toss to blend. Season to taste with salt and pepper.
Yield Serves 6 Number Of Ingredients 12 Steps:
Mix first 10 ingredients in large bowl. Add linguine and shrimp and toss to blend. Season salad to taste with salt and pepper. (Can be prepared 30 minutes ahead. Let stand at room temperature.)
Time 37m Yield 4 servings Number Of Ingredients 13 Steps:
Cook pasta al dente according to package instructions. Rinse, drain and set aside. In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool. In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes. Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss. Serve it up Suzy-Style: For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it.
Time 3h30m Yield 8 Number Of Ingredients 14 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink. Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Time 1h22m Yield 6 Number Of Ingredients 19 Steps:
To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic. Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces. Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool. Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.
Yield Serves 4 Number Of Ingredients 10 Steps:
Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.
