@foodandperfumelover: Ingredients 12 oz (340 g) tri-color rotini pasta 1 lb (450 g) large shrimp, peeled and deveined 2 tbsp olive oil 1 tsp garlic powder 1 tsp Italian seasoning Salt and black pepper, to taste 1 cup broccoli florets, lightly steamed 1 red bell pepper, diced 1 cup cherry tomatoes, halved ½ cup green olives ½ cup black olives 1 cup cheddar cheese, cubed 1 cup mozzarella cheese, cubed 2 tbsp fresh parsley, chopped Dressing ⅓ cup extra virgin olive oil 3 tbsp red wine vinegar 1 tbsp lemon juice 1 tsp Dijon mustard 2 cloves garlic, minced 1 tsp dried oregano ½ tsp crushed red pepper flakes (optional) Salt and black pepper, to taste Instructions 1. Cook the rotini pasta according to package directions until al dente. Drain, rinse under cold water, and let cool. 2. Season the shrimp with garlic powder, Italian seasoning, salt, and pepper. Sauté in olive oil over medium-high heat for 2–3 minutes per side until pink and cooked through. Let cool. 3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, crushed red pepper flakes, salt, and pepper. 4. In a large bowl, combine the cooled pasta, shrimp, broccoli, bell pepper, cherry tomatoes, green olives, black olives, cheddar, mozzarella, and parsley. 5. Pour the dressing over the salad and toss gently until everything is evenly coated. 6. Refrigerate for at least 30 minutes before serving for the best flavor. Toss again just before serving. #pasta #pastasalad #shrimp #greeksalad #greekfood

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Tuesday 28 July 2026 20:38:15 GMT