Shrimp Pasta Salad With Feta, Sun-Dried Tomatoes And Olives

• 1/2 cup olive oil
• 3/4 cup drained sun-dried tomato packed in oil
• 1/4 cup balsamic vinegar
• 2 tablespoons drained capers
• 4 cloves garlic, minced
• 1 lb fusilli, cooked al dente
• 1 lb peeled boiled shrimp, cut in halves
• 12 ounces cherry tomatoes, quartered
• 8 ounces feta cheese, in cubes (marinated in oil, if available)
• 1 cup fresh basil leaf, thinly sliced
• 1/2 cup minced pitted oil-cured black olive

1. Blend first 5 ingredients in a blender or food processor briefly, just until the sun-dried tomatoes are coarsely chopped.
2. Add this dressing to the drained HOT pasta in a large bowl.
3. Toss to coat well.
4. Cool, stirring occasionally.
5. Add remaining ingredients.
6. Salt and pepper to taste.
7. Cover and chill.

olive oil, tomato, balsamic vinegar, capers, garlic, fusilli, shrimp, tomatoes, feta cheese, fresh basil leaf

Taken from www.food.com/recipe/shrimp-pasta-salad-with-feta-sun-dried-tomatoes-and-olives-89551 (may not work)