Artichoke and Shrimp Pasta Salad

Ingredients:

• 1/2 pound medium shells or farfalle pasta
• 1 (9 ounce) package frozen artichoke hearts
• 1 pound frozen shrimp
• A few leaves oregano, chopped, or 1/4 teaspoon dry
• 1 garlic clove, peeled an finely chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper

Preparation:

• Bring water to a boil.
• Cook shrimp following instructions on package.
• Drain well on paper towels.
• Defrost and steam artichoke hearts.
• Drain well and place on paper towels.
• Cook pasta al dente.
• Rinse with cold water.
• Drain very well.
• Place in large serving bowl and drizzle with a little olive oil and toss.
• Prepare the garlic and the oregano or use parsley, if you prefer, while the pasta cooks.
• Add remaining olive oil, vinegar, garlic, oregano salt and lots of black pepper.
• Mix well, cover with plastic wrap or place in a sealed container and refrigerate for a couple of hours or for a day.
• When ready to serve, place in a serving bowl, toss well.
• Check for seasoning, adding salt or pepper if need be and garnish with a few leaves of oregano or parsley.