Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
Ingredients
- ¼ cup rice wine vinegar
- 2 tablespoons Dijon mustard
- 1 large clove garlic, minced
- big pinch of salt
- ground black pepper, to taste
- ⅔ cup extra-virgin olive oil
- 2 medium zucchini, thinly sliced lengthwise
- 1 medium yellow bell pepper, halved lengthwise, seeded
- 2 tablespoons olive oil
- ground black pepper and salt, to taste
- 1 gallon water
- 2 tablespoons salt
- 1 pound medium pasta shells
- 1 pound cooked shrimp, halved lengthwise
- 8 ounces cherry tomatoes, halved
- 1 cup crumbled feta cheese
- ¾ cup coarsely chopped, pitted Kalamata olives
- ½ small red onion, cut into small dice
- 2 teaspoons dried oregano
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Instructions
- 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.
- Set an oven rack to highest position preheat the oven's broiler on high.
- Toss zucchini and bell pepper with 2 tablespoons olive oil; season with salt and black pepper. Arrange on a large baking sheet with sides
- 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.
- 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.
- 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.
Source
Original recipe: View Original
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