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

4

0 min

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

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta Photo 1

Time

0 min

Serving

6 persons

Calories

802

Rating

4.00★ (163)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • rice wine vinegar: 0.25 cup
  • Dijon mustard: 2 Tbsp
  • clove garlic: 1 piece (minced)
  • Big pinch of salt:
  • black pepper: (to taste)
  • extra-virgin olive oil: 0.66667 cup
  • medium zucchini, thinly sliced lengthwise: 2 piece
  • medium yellow pepper: 1 piece (halved lengthwise, seeded)
  • olive oil: 2 Tbsp
  • Ground black pepper and salt: (to taste)
  • gallon water: 1 piece
  • salt: 2 Tbsp
  • medium pasta shells: 1 pound
  • shrimp: 1 pound (halved lengthwise, cooked)
  • ounces cherry tomatoes: 8 piece (halved)
  • coarsely chopped, pitted Kalamata olives: 0.75 cup
  • crumbled feta cheese: 1 cup
  • red onion, cut into small dice: 0.5 piece
  • oregano: 2 tsp (dried)

Metric Conversion

Stages of cooking

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta Photo 21
Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta Photo 32
Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta Photo 43
Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta Photo 54
  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.
    Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta Photo 2
  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.
    Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta Photo 3
  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.
    Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta Photo 4
  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.
    Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta Photo 5

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