Ingredients
PASTA
1 bag of bow tie pasta (cooked and drained)
1 can of corn (drained)
1 can of sliced black olives
1 cup of dry roasted, salted sunflower seeds
1 container of crumbled feta cheese
1/2 pound of baby bay shrimp (cooked)
4 scallions, finely chopped
3-4 sprigs of finely chopped FRESH basil
5 firm plum tomatoes, diced
1 English cucumber or regular peeled cucumber diced into small cubes
DRESSING
3/4 cup olive oil
1/4 cup balsamic vinegar
1 tsp. sea salt
1 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. garlic powder
1 tsp. sugar
Preparation
Cook and drain pasta. While the pasta is cooking, drain all canned ingredients and put in big salad bowl. Add other chopped items, feta cheese and shrimp and save the sunflower seeds until after you have tossed the pasta with all the goodies. Once you have mixed the cooked pasta and tossed, add the sunflower seeds and toss again. Using a whisk or shaking in a jar, make up the simple dressing and pour over entire pasta, toss again and cover. Refrigerate until chilled. Can also be eaten warm if desired!
