Chickpea-Pasta Salad with Shrimp + Feta

A pantry-friendly dinner great for traveling in the car or enjoying outdoors on a beautiful summer evening, this light and refreshing salad pairs well with a grassy Sauvignon Blanc. All you need is some grilled bread and the best ice cream bars you can buy to complete the meal.

Going to a summer cookout? Take the shrimp and cheese separately to serve the salad to vegetarians and vegans. Bring extra cheese for vegetarians and extra olives and veggies for your vegan friends.

A gluten-free version could be made with cooked, chilled rice or gluten-free pasta.

3 quarts/6 servings

Ingredients

Oregano Vinaigrette-see COOK’S NOTES
8 oz cooked and cooled small pasta – such as orecchiette, farfalle, elbows, or mini penne (Seasoned with a drizzle of olive oil and a pinch each salt and pepper while hot.)
Extra virgin olive oil
Kosher salt and freshly ground black pepper
2 (15-oz) cans chickpeas, drained and rinsed
3 scallions, sliced thinly
12 olives-any, chopped
1/3 cup chopped red bell peppers
1 small fennel bulb, cored and chopped
2 stalks celery with leaves, sliced thinly
Dried oregano
Crushed red pepper
4- oz chopped or crumbled feta cheese, divided
3 cups mixed salad greens
1 pound (16-oz) cooked large shrimp-- peeled, tailed, deveined (Season w/ salt+pepper while hot or before adding.)
3 medium ripe tomatoes, diced -- for garnish
Lemon wedges-for serving

Instructions

Carefully stir together the pasta, beans, scallions, olives, peppers, fennel, celery, ½ teaspoon dried oregano, and ¾ of the feta cheese. Add a small pinch of kosher salt (the feta is salty; don’t salt too much), a generous pinch each of freshly ground black pepper, and crushed red pepper. Pour half the vinaigrette over the salad; stir gently. Taste and adjust seasonings. (If making ahead, add only a drizzle of vinaigrette, stir and store covered overnight. Dress and garnish salad just before serving.)
Place about a half-cup of the salad greens around perimeters of six plates or shallow bowls. Season the greens with a tiny pinch salt and pepper. Add a generous scoop of the salad at the center and place 2-3 shrimp to the side. Garnish with reserved feta and chopped tomatoes. Sprinkle the feta and tomatoes with dried oregano and add a lemon wedge to the plate. Drizzle a little more vinaigrette over the entire salad. Serve immediately, squeezing lemon on top.
STORAGE: Store salad only well-covered for 3 days, keeping shrimp, tomatoes, cheese, lemon, and vinaigrette separate. To serve again: Refresh with vinaigrette or a drizzle each red wine vinegar and extra virgin olive oil and add the garnishes. Do not freeze.

Notes

COOK’S NOTES: Oregano Vinaigrette:
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh oregano (can sub basil)
• ¼ cup red wine vinegar
• 2 large, plump cloves garlic, minced
• 1 tablespoon Dijon-style mustard
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• ½ cup extra-virgin olive oil

In a 1-cup measuring cup or small bowl, combine the herbs with the vinegar, garlic, mustard, salt, and pepper. Let rest a few minutes to let the salt dissolve. Whisking, drizzle the olive oil in slowly until well-combined. Taste and adjust seasonings. Pour into a small jar with lid for storage.