Shrimp and rotini pasta salad with lemon-herb vinaigrette

• 450g large shrimp, peeled and deveined
• 340g rotini pasta
• 240 ml cherry tomatoes, halved
• 1 large English cucumber, diced
• 60 ml red onion, finely chopped
• 60 ml fresh Italian parsley, chopped
• 30 ml olive oil (for sautéing)
• For the dressing:
• 80 ml extra-virgin olive oil
• 45 ml fresh lemon juice
• 5 ml dried oregano
• 1 clove garlic, minced
• Salt and black pepper to rank

1. Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a small bowl, whisk together the dressing ingredients: 1/3 cup olive oil, lemon juice, oregano, minced garlic, salt, and pepper.
3. Pat the shrimp dry with paper towels. Season lightly with salt and pepper.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink, opaque, and they reach an internal temperature of 145°F (63°C). Remove from heat and let cool slightly.
5. In a large mixing bowl, combine the cooled pasta, sautéed shrimp, cherry tomatoes, cucumber, red onion, and parsley.
6. Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
7. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Serve chilled in a large bowl. It pairs excellently with a crisp white wine or as a side dish for grilled chicken. Add a sprinkle of crumbled feta cheese for extra tang.