Greek Pasta Salad With Shrimp, Tomatoes, Zucchini, Peppers, And Feta Recipe

Name: Greek Pasta Salad With Shrimp, Tomatoes, Zucchini, Peppers, And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 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

Servings: persons

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
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
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

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.
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.
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.
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.

1144

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Dijon Vinaigrette, 1/4 cup rice wine vinegar, 2 tablespoons Dijon mustard, 1 large clove garlic, minced, and more.

Yes, Greek Pasta Salad With Shrimp, Tomatoes, Zucchini, Peppers, And Feta falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Pasta Salad With Shrimp, Tomatoes, Zucchini, Peppers, And Feta

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