Fresh Fig, Shrimp and Cherry Tomato Pasta Salad
The temperature is soaring and we're feeling like something cool for dinner. Since we've been buying fresh figs with every trip to the market, we thought they'd go great in a pasta salad. We were right! They really add a huge amount of flavor and sweetness to the salad. Since we didn't want to cook anything other than the pasta, we bought some cocktail shrimp and added cherry tomatoes from the farmer's market. To add a Mediterranean flavor we threw in some Kalamata olives and Feta cheese. Some toasted, slivered almonds added a bit of crunch. It turned out to be an awesome salad full of delicious flavors.
Serves: 2
Prep Time: 15 minutes
Cooking Time: 10 minutes
INGREDIENTS:
14 medium sized figs, cut in half
20 Kalamata olives, halved
1 cup cherry tomatoes
8 ounces rotelle pasta
1/2 pound cooked cocktail shrimp
1 1/2 tablespoons balsamic vinegar
1/4 cup olive oil
Bunch of fresh basil, chopped
Pinch of fresh ground black pepper
2 pinches of red pepper flakes
Slivered almonds, toasted
Feta cheese
PREPARATION:
1. Boil the pasta according to directions and set aside to cool.
2. Meanwhile, cut the olives and figs in half and chop the basil.
3. Add all the ingredients to a large serving bowl and toss to combine well. Refrigerate for several hours if possible to let flavors blend.
4. Remove from the fridge, let warm and toss again then sprinkle with Feta cheese. Serve.
SERVING:
Serve as a side dish or the main meal. Garnish with basil sprig. Lemon wedges or slices could also be used.
Bon Appetit,
Tom and Anita
Fresh Fig, Shrimp and Cherry Tomato Pasta Salad
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