Shrimp salad of any variety is always popular.
Servings: 4 - 6 main-course
- 4 ounces green beans, trimmed, each bean cut into 1- to 1 1/2-inch-long pieces
- 8 ounces dried rotini or any similar pasta
- 1 pound medium cooked shrimp, peeled and deveined
- 2 to 4 tablespoons chopped dill
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 4 ounces crumbled feta cheese
- Freshly ground black pepper
Have ready a large bowl of ice water.
In a pot of boiling salted water, cook the green beans until they turn bright green and start to soften. Transfer the beans to the ice water to cool immediately. When the beans are cool, drain them and pat them dry with a clean towel.
Meanwhile, prepare the pasta. In a large pot of salted boiling water, cook the pasta until it is al dente -- done but still a little firm to the bite. Drain the pasta in a colander, rinse with cold water until the pasta is completely cool and drain again until it is free of excess water. Set aside.
In a large bowl, combine the cooked green beans, pasta, shrimp, dill to taste, vinegar, lemon juice, olive oil, feta cheese, salt and pepper to taste. Serve immediately, or cover tightly and refrigerate for up to 2 days.
Adapted from former Food section recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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