This recipe won second place in the Lindsay Olive Salad Competition at the Florida State Fair this year. I am posting it here for anyone who was unable to get a copy at the fair.
GREEK STYLE SHRIMP AND PASTA SALAD
12-ounce box of bowtie, rotini, or penne pasta, cooked according to package directions
1 pound shrimp, peeled, deveined and cooked
8 ounces feta cheese, drained and cut into small cubes
1 large cucumber, peel, seeded, and diced large
1 pint grape tomatoes, quartered
1 medium orange bell pepper, seeded and diced
3/4 cup Lindsay Sicilian Style Pitted Olives, quartered
3/4 cup Lindsay Kalamata Pitted Olives, halved
1 (11.5 ounce) bottle prepared, refrigerated Greek Vinegarette Dressing *
1 tbsp. italian seasoning
Combine first 8 ingredients in a large bowl. Toss with Greek dressing. Sprinkle with italian seasoning.
* I used Marie's refrigerated dressing.
Salad my be served immediately after preparation, but it is even better if prepared a day in advance and refrigerated to allow the flavors to mingle. It stores very well. And is great packed the next day for lunch.
Shrimp may be omitted for an economical version of the salad, but it does make it extra special.