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

The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.

• Preparation Time: 35 mins
• Cooking Time: 17 mins
• Total Time: 52 mins
• Calories: 802 Calories

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons salt
• 2 teaspoons dried oregano
• 1 gallon water
• 1 large clove garlic, minced
• ¼ cup rice wine vinegar
• 2 tablespoons Dijon mustard
• 1 cup crumbled feta cheese
• ⅔ cup extra-virgin olive oil
• 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
• ¾ cup coarsely chopped, pitted Kalamata olives
• ½ 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.