Shrimp, Green Bean And Feta Pasta Salad

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Washington Post


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4 ounces green beans, trimmed, each bean cut into 1- to 1 1/2-inch-long pieces

8 ounces dried rotini or any similar pasta

1 pound medium cooked shrimp, peeled and deveined

2 to 4 tablespoons chopped dill

2 tablespoons red wine vinegar

1 tablespoon lemon juice

2 tablespoons olive oil

4 ounces crumbled feta cheese


Freshly ground black pepper

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