9 ounces fresh angel hair or linguine pasta
1 pound cooked and peeled shrimp
3 medium tomatoes, diced or 1 14.5-ounce can peeled and diced tomatoes, undrained
1 14-ounce can hearts of palm or quartered artichoke hearts, drained
1 3.5-ounce can capers, drained
1 tablespoon red wine or balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
ground black pepper to taste
1 4-ounce block Parmesan or Romano cheese, coarsely grated or 1 cup crumbled feta cheese
1. Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions.
2. Meanwhile, in a medium bowl, combine the shrimp, tomatoes, hearts of palm or artichoke hearts, capers, vinegar, olive oil and seasonings.
3. Drain the pasta in a colander and return to the pot. Pour sauce over pasta and toss. Add the cheese and toss again. Serve immediately or refrigerate and serve as a cold pasta salad.