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

By doodanger

Ingredients

• Dijon vinaigrette
• 1/4 cup rice wine vinegar
• 2 tbsp. Dijon mustard
• 1 large clove garlic, minced
• big pinch of salt
• black pepper to taste
• 2/3 cup olive oil
• Pasta Salad
• 2 medium zucchini, thinly sliced lengthwise
• 1 medium yellow pepper, halved lengthwise, seeded
• 2 tbsp. olive oil
• ground pepper and salt to taste
• 2 tbsp. salt for pasta water
• 1 lb. medium pasta shells
• 1 lb. cooked shrimp, halved lengthwise
• 8 oz. cherry tomatoes, halved
• 3/4 cup coarsely chopped, pitted Kalamata olives
• 1 cup crumbled feta cheese
• 1/2 small red onion, cut into small dice
• 2 tsp. dried oregano

Details

Preparation time 35mins
Cooking time 52mins

Preparation

Step 1

to make the vinaigrette, whisk together the first five ingredients, then slowly whisk in the oil for a thick consistency. Pour into a jar with a tight fitting lid.

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

Bring 1 gallon of water and 2tbsp. 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.

Put vegetables, pasta and remaining ingredients (except dressing) in the bowl. To serve, add dressing; toss to coat.