Ingredients
1 package (16 ounces) bow tie pasta2 pounds peeled and deveined cooked shrimp (31-40 per pound)2 cans (7-1/2 ounces each ) marinated quartered artichoke hearts, drained2 cans (2-1/4 ounces each ) sliced ripe olives, drained2 cups crumbled feta cheese8 green onions, sliced1/2 cup chopped fresh parsley1/4 cup chopped fresh basilDRESSING:1/2 cup white wine vinegar1/2 cup olive oil1/4 cup lemon juice2 tablespoons chopped fresh basil2 teaspoons Dijon mustardFresh ground pepper, optional
Preparation
Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. In a large bowl, combine pasta, shrimp, artichokes, olives, cheese, green onions, parsley and basil.
In a small bowl, whisk vinegar, oil, lemon juice, basil, mustard and, if desired, pepper. Pour dressing over pasta mixture; toss to coat. Refrigerate, covered, 2 hours before serving.
