Ingredients

VINAIGRETTE

• 1 1/2 tablespoons capers, drained
• 2 teaspoons anchovy paste
• 2 teaspoons minced garlic
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 6 tablespoons extra-virgin olive oil
• Salt and pepper to taste

SALAD

• 8 ounces tricolor rotini pasta
• 2 cups seeded sliced cucumbers, half moon
• 1 cup grape or cherry tomatoes, halved
• 1 cup smoked mozzarella, diced
• 1 cup Italian salami, diced
• 1 cup sweet onion, thinly sliced
• 3/4 cup kalamata olives, pitted and sliced
• 1/2 cup pepperoncini, rinsed and stemmed
• 1/2 cup roasted red peppers, sliced
• 1/2 cup marinated artichoke hearts, quartered
• 2 tablespoons capers, drained

Instructions

1. Cook pasta in a large pot of boiling water, according to package directions. Drain pasta, rinse with cold water, and set aside.

FOR THE VINAIGRETTE

1. Puree capers, anchovy paste, and garlic in a food processor. Add vinegar and oregano; pulse to combine. Slowly drizzle in olive oil and blend until emulsified. Season vinaigrette with salt and pepper.

FOR THE SALAD

1. Mix together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted red peppers, artichoke hearts, and 2 tablespoons capers. Toss the salad with vinaigrette.
2. Refrigerate salad overnight; just before serving adjust the seasonings.

Notes

By KathyMillerTime
Adapted from Cuisine At Home

Recipe Printed from www.kathymillertime.com

Ingredients

• 2 Vidalia onions, chopped
• 3 celery ribs, chopped
• 4 garlic cloves
• 4 bay leaves
• 8 black peppercorns
• 2 dried chili peppers
• 3 lemons, sliced
• 6 fresh flat-leaf parsley sprigs
• 6 fresh thyme sprigs
• 1/4 cup kosher salt
• 3 pounds medium-large shrimp
• 1 1/2 cups pitted Spanish olives

Shrimp Spice Mix

• Stir together
• 1 1/2 tablespoons paprika
• 2 teaspoons kosher salt
• 1 teaspoon lemon pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground red pepper

Instructions

1. Bring first 10 ingredients and 4 quarts water to a boil in a large pot. Reduce heat to medium-low; cover and simmer 20 minutes.
2. Add shrimp to pot. Increase to high heat and bring shrimp to a boil.
3. Add Spanish olives.
4. Remove from heat, and cover with a tight-fitting lid.
5. Let stand 5 minutes.
6. Drain shrimp and olives, discarding solids. Place shrimp and olive mixture in a jelly-roll pan covered with brown Kraft paper.
7. Sprinkle with Shrimp Spice mix. Serve immediately with cocktail sauces and lemon wedges.

By KathyMillerTime
Adapted from Southern Living, June 2015

Recipe Printed from www.kathymillertime.com