Ingredients

The following ingredients have 4 Servings
  • 6 ounces pasta (see notes)
  • 2 tablespoons olive oil
  • 3/4 lb cooked jumbo shrimp (see notes)
  • 1/3 cup red onion (roughly chopped)
  • 1 pint cherry tomatoes (halved)
  • 1/3 cup pitted Kalamata olives (halved lengthwise)
  • 1 can (14 ounces artichoke hearts, drained)
  • 1/3 cup feta cheese
  • 2 tablespoons fresh parsley (chopped)
  • Lemon wedges for serving
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon mayonnaise
  • Zest of 1 lemon
  • 2 cloves garlic (minced or pressed)
  • Salt and freshly ground black pepper

Instruction

  • Cook the pasta according to package directions, drain and return to the pan.
  • Toss with the olive oil and set aside to cool for 5 minutes.
  • While the pasta cools, make the dressing. Whisk the olive oil, lemon juice, mayonnaise, lemon zest, and garlic together until well blended. Season to taste with salt and pepper.
  • Add the shrimp, red onion, cherry tomatoes, and kalamata olives to the pasta. Pour on the dressing and toss to combine.
  • Add the feta cheese and parsley and mix gently.
  • Transfer to a serving platter and garnish with lemon wedges.