Serves: 11
Total Calories: 278

16 ounces rotini pasta, uncooked
10 ounces Greek olives, pitted and chopped; reserve brine
8 1/2 ounces sun-dried tomatoes in oil, drained and chopped; reserve oil
1 large red onion, chopped
8 ounces feta cheese, crumbled
3 cups large shrimp, fresh cooked and chilled
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Dressing:
3 tablespoons red wine vinegar
1 1/4 - 1 1/2 cups mayonnaise
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
salt and pepper to taste

Cook pasta according to package directions and cool. In a large bowl, combine olives, tomatoes, and onion. Add pasta and mix together. In a separate bowl, whisk together Dressing ingredients. Mix into salad. Before serving, add feta cheese and shrimp and toss. May substitute chicken for shrimp, if desired.

Note: This salad is best if made the day before serving.

Nutritional Facts:

Serves: 11
Total Calories: 278
Calories from Fat: 221

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