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Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
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Prep Time:
35 minutes
Cook Time:
17 minutes
Total Time:
82 minutes
Grilled zucchini and peppers mixed with shrimp, tomatoes, and feta. Dijon dressing served on the side for a perfect picnic toss before enjoying.
Ingredients:
  • 0.25 cup rice wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 large clove garlic, minced
  • Big pinch of salt
  • Black pepper, to taste
  • 0.66666668653488 cup extra-virgin olive oil
  • 2 medium zucchini, thinly sliced lengthwise
  • 1 medium yellow pepper, halved lengthwise, seeded
  • Ground black pepper and salt, to taste
  • 1 gallon water
  • 2 tablespoons salt
  • 1 pound medium pasta shells
  • 1 pound cooked shrimp, halved lengthwise
  • 8 ounces cherry tomatoes, halved
  • 0.75 cup coarsely chopped, pitted Kalamata olives
  • 1 cup crumbled feta cheese
  • 0.5 small red onion, cut into small dice
  • 2 teaspoons dried oregano
Instructions:
  • Prepare the vinaigrette by whisking together rice wine vinegar, mustard, garlic, salt, and pepper. Gradually drizzle in 2/3 cup of olive oil while continuously whisking. Transfer the vinaigrette into a sealed jar for easy transportation to the picnic.
  • Preheat broiler on high with the oven rack at the top position. Coat zucchini and bell pepper in 2 tablespoons of olive oil, season with salt and pepper, and spread on a large rimmed baking sheet. Broil for 8 to 10 minutes until lightly browned, flipping halfway through. Transfer to a bowl to cool, then chop into bite-sized pieces.
  • In a large pot, bring 1 gallon of water and 2 tablespoons of salt to a boil. Cook pasta according to package instructions until al dente. Drain well (avoid rinsing) and spread cooked pasta on a baking sheet to cool.
  • Combine vegetables, pasta, and all remaining ingredients in a large bowl or a gallon-sized zipper bag. Refrigerate for several hours. Just before serving, add the dressing and toss to evenly coat.

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