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

By OshawaBlackBear

Ingredients

• Dijon Vinaigrette
• 1/4 cup rice wine vinegar
• 2 tablespoons Dijon mustard
• 1 large clove garlic, minced
• Big pinch of salt
• Black pepper, to taste
• 2/3 cup extra-virgin olive oil
• Pasta Salad
• 2 medium zucchini, thinly sliced lengthwise
• 1 medium yellow pepper, halved lengthwise, seeded
• 1 medium Red Pepper
• Ground black pepper and salt, to taste
• 2 tablespoons salt for pasta water
• 1 pound medium pasta shells
• 8 ounces 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 teaspoons dried oregano

Preparation

Step 1

To make the vinaigrette,
whisk together the first five ingredients, then slowly whisk in the oil for a thick consistency.


Bring 1 gallon of water and 2 Tbs. of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly Set aside to cool.



4.

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