ARTICHOKE SHRIMP PASTA SALAD

Artichoke Shrimp Pasta Salad image

I have enjoyed this recipe for as long as I can remember. My mom made it famous, and she passed it down to me on my wedding day. It's one of those potluck staples that folks can't get enough of. -Mary McCarley, Charlotte, North Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 15

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Ingredients

1 package (16 ounces) bow tie pasta
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 cans (7-1/2 ounces each ) marinated quartered artichoke hearts, drained
2 cans (2-1/4 ounces each ) sliced ripe olives, drained
2 cups crumbled feta cheese
8 green onions, sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
DRESSING:
1/2 cup white wine vinegar
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons chopped fresh basil
2 teaspoons Dijon mustard
Fresh ground pepper, optional

Steps:

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.

Nutrition Facts : Calories 453 calories, Fat 23g fat (7g saturated fat), Cholesterol 135mg cholesterol, Sodium 757mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 6g fiber), Protein 28g protein.