So, what to do? I reached into my cabinet and pulled out what I did have and was secure that the resulting taste would still be delicious.
I really intended to use Sicilian Balsamic Vinegar and Milanese Gremolata Olive Oil for this salad, but you know my story. If you have some on hand, feel free to use this pairing. The result will be a bit more tangy and not as sweet but very good as well.
You’ll notice that this pasta salad is not heavy on the pasta because we’re trying to cut down on our carbs. If you want more pasta, you can increase the amount and the salad will still be delicious.
Pasta Salad with Feta
¼ cup Joe and Son’s Garlic Olive Oil
½ cup Joe and Son’s Grapefruit Balsamic Vinegar
½ medium sized sweet red bell pepper, diced
½ cup green onions, cut into small pieces
Red pepper flakes, to taste
1 small can quartered artichokes, rinsed and drained
1 pound shrimp, cooked, shelled and cleaned
½ cup crumbled Feta cheese
Salt and pepper, to taste
Garnish with parsley and serve chilled or at room temperature.