Mimi’s Grilled Shrimp and Pasta Salad (Courtesy of "Cousin Cindy")
(Preheat oven to 400)
Cook pasta till al dente. Drain and pour in a large bowl. Whisk together dressing ingredients* and pour over hot pasta and stir well.
½ c. lemon juice
½ c olive oil
1-2 tsp. salt
½-1 tsp. pepper
1 lb. tubular pasta of your choice or orzo
2 lbs. shrimp
1 cup minced scallions
1 cup fresh dill
½ cup parsley
1 hothouse cucumber or 2 regular cucumbers (remove seeds) diced
½ cup small diced red onions
¾ - 1 lb good feta cheese large diced
Black calamata olives (use about a ¾ to 1 cup)
Place shrimp on a sheet pan and drizzle with olive oil, salt and pepper and roast at 400 for 5-6 minutes (until pink and firm to the touch).
Dressing: If you want to cook the day before, you may need to add extra olive oil and lemon juice to loosen up as the pasta tends to absorb liquid over time.
Add the shrimp to the pasta along with all the other ingredients except the feta. Toss well, then add the feta and allow to sit at room temperature for an hour
You HAVE to try this - it is amazing!!