ARTICHOKE AND SHRIMP PASTA SALAD

Preparation - Easy
Serves 4

Can be prepared ahead of time and refrigerated.

1/2 lb medium shells or farfalle pasta
1 9oz package frozen artichoke hearts
1 lb frozen shrimp
oregano, a few leaves, chopped or 1/4 t dry
1 medium garlic, peeled an finely chopped
3 T extra virgin olive oil
1 T red wine vinegar
salt and freshly ground black pepper

Place water on to boil.
Cook shrimp; follow 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 off 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 the rest of the 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.