"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gemelli Pasta Salad with Shrimp Recipe

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This recipe for Gemelli Pasta Salad with Shrimp is from Trutschel/Cefalu Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 pound gemelli pasta
2 tablespoons kosher salt
1 English cucumber quartered and sliced
1 red bell pepper seeded and chopped
1/2 red onion thinly sliced
10 ounces cherry tomatoes halved
4 ounces pitted Kalamata olives, drained and cut in half
1/2 cup Feta cheese
1 pound shrimp, peeled and deveined
Badia fajita seasoning
Badia complete seasoning
3/4 cup extra virgin olive oil
1/2 cup red wine vinegar
2 tablespoons Italian seasoning
1 teaspoon sugar
1 garlic clove pressed or finely minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Cook pasta according to the package directions in boiling water seasoned with 2 tablespoons of kosher salt. Drain, rinse and cool.

Peel and devein the shrimp and rinse. Pat dry with paper towels. Season with complete seasoning and fajita blend on both sides of shrimp. Saute in medium hot pan with olive oil for 2 minutes per side or until no longer opaque. Remove from pan and cool. Chop into 2-3 pieces.

Add the pasta to a large bowl with the shrimp, cucumbers, red bell pepper, red onion, cherry tomatoes, kalamata olives and feta cheese.

Whisk together the olive oil, red wine vinegar, Italian seasoning, sugar, garlic clove, kosher salt and freshly ground black pepper. Whisk well and pour over the pasta mixture and toss to coat.

Add more feta cheese and salt and pepper to taste. Chill for 30 minutes up to overnight.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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