30-Minute Shrimp and Pasta Salad with Fennel and Feta
Why This Recipe Works
To allow the hot pasta to soak up the dressing without turning mushy, we found it best to cook the pasta for our shrimp and pasta salad recipe until al dente and then toss it immediately with a portion of the dressing before placing it in the refrigerator to chill. For a bright dressing for our pasta salad that complemented the shrimp and fennel, we liked Greek flavors like oregano and garlic combined with feta cheese, red wine vinegar, and extra-virgin olive oil. For most vinaigrettes, we use a 4-1 ratio of oil to vinegar, but in this case it came across as far too oily, so we decreased the oil for a more flavorful salad with a less greasy texture.