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Shrimp, Pasta, Artichoke Salad Recipe

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This recipe for Shrimp, Pasta, Artichoke Salad, by , is from From Our House To Yours Hedi's Special Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hedi Klassen


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 (8 ounces) crumbled feta cheese
8 green onions, sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
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


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.

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