Mediterranean Shrimp Salad

By Christie

A simple, make-ahead salad that's perfect for patio entertaining.

Ingredients

• Dressing:
• 1 lb. farfalle pasta, cooked "al dente", drained
• 1 lb. cooked and peeled large shrimp, tails removed
• 15 oz. can artichoke hearts, coarsely chopped
• 4 oz. feta cheese, crumbled
• 4 oz. kalamata olives, coarsely chopped
• 1/2 c. olive oil
• juice and zest of 1 large lemon
• 2 cloves garlic, minced
• 1 t. fennel seeds or 2 tablespoons chopped fresh fennel fronds
• 1/2 c. fresh mint leaves, chopped
• 1 t. kosher salt
• 1/2 t. ground black pepper
• Garnish: mint leaves, lemon zest

Preparation

Step 1

In a bowl, combine the pasta, shrimp, artichoke hearts, feta cheese, and olives. Toss well. In a small bowl, whisk the dressing ingredients together. Toss into salad and refrigerate until ready to serve, up to 24 hours ahead. Garnish with fresh mint leaves and lemon zest or slices. Makes 8-10 servings.