Shrimp Pasta Salad

By Kevin McCarthy

12 oz. rotini pasta
4 oz. feta cheese
3 oz. kalamata olives
1 (2oz.) can black olives
1 green bell pepper
1/2 red onion
1 can Oregon’s Choice Pacific Pink Shrimp
Dressing:
1/2 c. light olive oil
1/4 c. white wine vinegar
1/4 tsp. white pepper
pinch sugar
pinch sea salt

Cook tri-color rotini pasta according to package, rinse with cold water, set aside. In a large bowl combine crumbled feta cheese, sliced black olives, sliced kalamala olives, chopped bell pepper, chopped onion, bay shrimp and cooked pasta, mix well. Mix dressing, add half to pasta salad (more to taste). Refrigerate. Serve chilled.

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