Ingredients Jump to Instructions ↓

  1. 12 ounces spiral pasta (cavatappi or fusilli)

  2. 1/2 cup pine nuts

  3. 1/2 cup extra-virgin olive oil

  4. 1/4 cup balsamic vinegar

  5. 1/2 teaspoon grated lemon zest

  6. 1/2 cup oil-cured olives - coarsely chopped

  7. 1/3 cup minced fresh parsley

  8. 2 cups cherry tomatoes - stemmed, halved

  9. 1 pound medium shrimp - cooked, shelled, deveined

  10. 8 ounces feta cheese - diced

  11. salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Heat large pot of water to boiling. Salt water. Add pasta and cook until tender but still firm to the bite. Drain, cool under cold running water, and drain again.

  2. Toast pine nuts in a small skillet. Transfer pasta to large bowl. Add oil, vinegar and lemon zest and toss to coat. Add nuts, olives and parsley and combine thoroughly. Gently stir in tomatoes, shrimp and cheese. Season to taste with salt and pepper.

  3. Serve at once or refrigerate and serve cold.

  4. Per serving: 428 calories, 23 g protein, 24 g fat, 30 g carbohydrate, 500 mg sodium


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