Sunday, August 29, 2010
3/4 pound tomatoes, chopped
1 large red bell pepper, seeded, chopped
1/4 pound feta cheese, crumbled
1/2 cup olive oil
1/2 cup chopped pitted black olives (preferably brine-cured)
1/4 cup fresh lemon juice
1 teaspoon dried thyme
6 green onions, chopped
1-2 large garlic cloves, chopped
3/4 pound linguine or other pasta, freshly cooked
3/4 pound cooked medium shrimp
1. Mix first 10 ingredients in large bowl.
2. Add linguine and shrimp and toss to blend.
3. Season salad to taste with salt and pepper.
(Can be prepared 30 minutes ahead. Let stand at room temperature.)