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
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.