Ensalada de pasta con gambas y alcachofas

Ingredientes

• 1 package (16 ounces) bow tie pasta
• 2 pounds peeled and deveined cooked shrimp (16-20 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

Preparación

1. 1

   Cook the pasta according to the package directions for al dente. Drain the pasta, rinse it with cold water and drain it well again.

2. 2

   Mix the salad: In a large bowl, combine the pasta, shrimp, artichoke hearts, olives, feta cheese, green onions, parsley and basil. Toss gently to mix.

3. 3

   Add the dressing: In a small bowl, whisk the vinegar, oil, lemon juice, basil, mustard and, if desired, pepper. Pour the dressing over the pasta mixture and toss again to coat. Refrigerate the salad, covered, for two hours before serving. Editor's Tip: If an oily surface layer refuses to whisk into the dressing's other ingredients, seal everything in a jar and shake it vigorously until creamy. When making a dressing with olive oil, whisking or shaking works better than a food processor or blender—the high speed will only increase the oil's bitter notes.