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

This Greek pasta salad with shrimp, tomatoes, zucchini, peppers, and feta recipe grills the zucchini and peppers—toss the salad right before serving.

• Preparation Time: 35 mins
• Cooking Time: 20 mins
• Total Time: 55 mins
• Calories: 802 Calories

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

Whisk rice wine vinegar, Dijon mustard, garlic, pinch of salt, and black pepper together in a bowl; slowly whisk in 2/3 cup extra-virgin olive oil, whisking constantly. Transfer vinaigrette to a jar with a tight-fitting lid.

Step 2

Set an oven rack to highest position preheat the oven's broiler on high.

Step 3

Toss zucchini and bell pepper with 2 tablespoons olive oil; season with salt and black pepper. Arrange on a large baking sheet with sides

Step 4

Broil in the preheated oven until spotty brown, 8 to 10 minutes, flipping zucchini slices and pepper halves once. Transfer to a large bowl to cool, then cut into bite-sized pieces.

Step 5

Fill a large pot with 1 gallon water and 2 tablespoons salt; bring to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain thoroughly (do not rinse); transfer to the baking sheet. Set aside to cool.

Step 6

Transfer zucchini, bell pepper, pasta shells, shrimp, tomatoes, feta cheese, olives, onion, and oregano to a bowl or gallon-sized resealable plastic bag (it can be refrigerated for several hours). When ready to serve, add vinaigrette; toss to coat.