Kitchen Table: Shrimp and Feta Salad

| August/September 1994

Serves 6 to 8

This summery pasta salad is loaded with fresh herbs.

• 4 cups cooked and cooled shell or spiral pasta
• 1 1/2 cups salad shrimp, cooked and shelled
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped green onions
• 1 cup green peas
• 1 cup finely chopped spinach
• 1 clove garlic, minced
• 1/4 cup finely chopped fresh parsley
• 1 1/2 tablespoons fresh thyme (1 1/2 teaspoons dried)
• 1 tablespoon finely chopped fresh oregano (1 teaspoon dried)
• 2 teaspoons finely chopped fresh basil (1 teaspoon dried)
• 1/4 teaspoon freshly ground black pepper


• 1/3 cup white wine vinegar or apple cider vinegar
• 1/3 cup olive oil

1. Combine all the salad ingredients and toss gently. Mix the vinegar and oil in a small jar and shake. Drizzle over salad and toss gently. Refrigerate for half an hour before serving.



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