Ingredients
3
cups uncooked rotini pasta (8 oz)
1/2
lb frozen cooked peeled deveined medium shrimp, thawed, if frozen, tail shells removed
2
large tomatoes or 6 plum (Roma) tomatoes, chopped (about 2 cups)
1/4
cup chopped fresh basil
1/4
cup shredded Parmesan cheese (1 oz)
2
tablespoons chopped ripe olives
1/4
teaspoon garlic powder
1/8
teaspoon salt
Dash pepper
3
tablespoons red wine vinegar
2
tablespoons olive or canola oil
Preparation
Cook pasta as directed on package. Place shrimp in colander or strainer; rinse briefly with cold water. Let stand in colander until pasta is cooked. To drain pasta, pour over shrimp in colander.
Meanwhile, in large bowl, mix remaining ingredients.
Gently stir cooked pasta and shrimp into tomato mixture. Serve immediately.
