1 lb Raw Shrimp, peeled and deveined
3 cups Pearl Shaped Pasta
1/2 cup Cherry Tomatoes, quartered
1/2 cup Basil, chiffonade
1 cup Feta Cheese, crumbled
In a bowl, mix together the shrimp, the 1/4 cup olive oil, vinegar, sweet smoked chili rub, and salt.
Bring a large pot of water to a boil over high heat. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add the pasta, stir well and cook until al dente, according to package instructions.
Meanwhile, in a large fry pan over medium-high heat, warm the remaining 2 Tbsp of olive oil. Drain the shrimp, discarding the marinade, and add the shrimp to the pan. Cook, turning once or twice, until the shrimp are opaque throughout, 1 to 2 minutes. Transfer the shrimp and any pan juices to a plate and cover to keep warm.
Drain the pasta and transfer to a warmed serving bowl. Add the shrimp and their juices to the pasta and stir several times. Add the tomatoes, basil, and cheese and gently stir once or twice more.
If you can't find pearl style pasta, orzo is also a great substitution. This salad could also be made with pearl couscous!