Pasta Salad with Shrimp, Peppers and Olives

Once you gather all the ingredients, this one-dish meal comes together in a flash.  If you’re not a fan of olives, leave them out.  This makes 5 servings (2 cups each).

Pasta Salad with Shrimp, Peppers, and Olives Recipe

What you’ll need:

  • 2 1/2 cups cooked angel hair pasta (about 5 ounces uncooked pasta)
  • 3/4 cup chopped plum tomato (TIP:  if tomatoes aren’t in season, use canned diced tomatoes, drained)
  • 1 cup sliced bell pepper (yellow and/or red)
  • 1/3 cup sliced green onion (TIP:  use a scissor to cut green onions)
  • 2 tablespoons fresh lemon juice (TIP:  leave lemons out on the counter, they provide more juice when they’re not cold; or microwave for 10 seconds and then juice)
  • 1 tablespoon chopped olives
  • 1 tablespoon olive oil
  • 1/2 teaspoon dry thyme (or 1 1/2 teaspoons fresh)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 3/4 pound cooked medium shrimp, peeled and deveined
  • 1 garlic clove, minced
  • 1/2 cup crumbled feta
  • 1 tablespoon chopped parsley (optional)
What you’ll do:
  • Combine all the ingredients (except cheese and parsley) in a large bowl.
  • Sprinkle with cheese and parsley.
Recipe and image from Cooking Light.
So what are you waiting for…Get dinner on the table!
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