Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta recipe

Name: Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
Prep time: 35 min
Cook time: 17 min
Total time: 52 min
Ingredients: 2 tablespoons olive oil; 2 tablespoons salt; 2 teaspoons dried oregano; 1 gallon water; 1 large clove garlic, minced; 2 tablespoons Dijon mustard; 1 cup crumbled feta cheese; 8 ounces cherry tomatoes, halved; Black pepper, to taste; Big pinch of salt; 2 medium zucchini, thinly sliced lengthwise; 1 medium yellow pepper, halved lengthwise, seeded; Ground black pepper and salt, to taste; 1 pound medium pasta shells; 1 pound cooked shrimp, halved lengthwise; 0.66666668653488 cup extra-virgin olive oil; 0.25 cup rice wine vinegar; 0.75 cup coarsely chopped, pitted Kalamata olives; 0.5 small red onion, cut into small dice

Recipe Instructions

Step 1

To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.

Step 2

Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.

Step 3

Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.

Step 4

Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.