Warm Italian Shrimp Salad

 

3

cups uncooked rotini pasta (8 oz)

1/2

lb frozen cooked peeled deveined medium shrimp, thawed, if frozen, tail shells removed

2

large tomatoes or 6 plum (Roma) tomatoes, chopped (about 2 cups)

1/4

cup chopped fresh basil

1/4

cup shredded Parmesan cheese (1 oz)

2

tablespoons chopped ripe olives

1/4

teaspoon garlic powder

1/8

teaspoon salt

Dash pepper

3

tablespoons red wine vinegar

2

tablespoons olive or canola oil

• 1 Cook pasta as directed on package. Place shrimp in colander or strainer; rinse briefly with cold water. Let stand in colander until pasta is cooked. To drain pasta, pour over shrimp in colander.
• 2 Meanwhile, in large bowl, mix remaining ingredients.
• 3 Gently stir cooked pasta and shrimp into tomato mixture. Serve immediately.