The Canadian Press - ONLINE EDITION

COOKING ON DEADLINE: Recipe for Greek shrimp and feta pasta salad

  • Print

We've all suffered through them, those limp, soggy excuses for pasta salad that amount to little more than elbow macaroni doused with bottled vinaigrette and tossed with a bag of frozen peas.

But we can do so much better with a dish that has this much potential. All we need is a little inspiration. Pasta, after all, is a delicious blank slate. We just need to start there and layer on flavours and textures, building until we have a robust and exciting salad that deserves to be at a summer gathering.

So let's begin with the pasta. Elbow macaroni is traditional, but hardly ideal. We want something with lots of ridges, nooks and crannies. Which is to say, something with tons of surface area for trapping dressing. Go with rotini or something similar.

For inspiration, I decided to use a conventional Greek salad. And that means loading up on feta cheese, chopped Kalamata olives, chopped red onion, green bell pepper, some tomatoes and fresh oregano. For a bit of substance, I also added some garlic-butter shrimp. Tie it all together with a sour cream-spiked vinaigrette, and you have a pasta salad to be proud of.

___

GREEK SHRIMP AND FETA PASTA SALAD

Start to finish: 30 minutes

Servings: 10

1 pound rotini pasta

1 tablespoon butter

2 cloves garlic, minced

1 pound raw shrimp, shells and tails removed

3 tablespoons olive oil

1/2 cup sour cream

3 tablespoons white balsamic vinegar

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 green bell pepper, cored and finely chopped

1 medium red onion, finely chopped

1 cup pitted and chopped Kalamata olives

1 cup crumbled feta cheese

1 pint cherry tomatoes, halved

2 tablespoons chopped fresh oregano

Bring a large pot of salted water to a bowl. Add the pasta and cook according to package directions until al dente. Drain the pasta, then spread on a rimmed baking sheet. Set aside.

Meanwhile, in a large skillet over medium-high, melt the butter. Add the garlic and shrimp, then saute until the shrimp are just barely firm and pink, about 4 minutes. Transfer the shrimp to the baking sheet with the pasta, spreading everything in an even layer. Place in the freezer until just cool, about 10 minutes.

In a large bowl, whisk together the olive oil, sour cream, vinegar, salt and pepper. Add the bell pepper, onion, olives, feta cheese, tomatoes and oregano. Toss until well coated. Once the shrimp and pasta are cooled, add those and gently toss until well coated by the dressing.

Nutrition information per serving: 400 calories; 150 calories from fat (38 per cent of total calories); 17 g fat (6 g saturated; 0 g trans fats); 95 mg cholesterol; 41 g carbohydrate; 2 g fiber; 5 g sugar; 19 g protein; 660 mg sodium.

___

J.M. Hirsch is the food editor for The Associated Press. He blogs at http://www.LunchBoxBlues.com and tweets at http://twitter.com/JM_Hirsch . Email him at jhirsch@ap.org

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Key of Bart - Evil Las Vegas

View more like this

Photo Store Gallery

  • A Yellow-bellied Sapsucker hangs out on a birch tree in St. Vital. The Yellow-bellied Sapsucker is considered a keystone species. Other species take advantage of the holes that the birds make in trees. A group of sapsuckers are collectively known as a
  • A red squirrel peaks out of the shade in a tree in East Fort Garry, Sunday, September 9, 2012. (TREVOR HAGAN/WINNIPEG FREE PRESS)

View More Gallery Photos

Poll

What do you think of the new school-zone speed limit?

View Results

View Related Story

Ads by Google