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

Ingredients

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

Preparation

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