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

Name: Greek Pasta Salad With Shrimp, Zucchini, Tomatoes And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DRESSING; 1/4 cup white wine vinegar; 2 tablespoons Dijon mustard; 1 -2 teaspoon fresh minced garlic; 1/2 teaspoon salt; 2/3 cup extra virgin olive oil; 1 -2 teaspoon honey (optional) or 1 -2 teaspoon white sugar (optional); PASTA SALAD; 1 large zucchini (sliced lengthwise into about 1-inch thick slices); 1 large yellow bell pepper (halved lengthwise then seeded, can use 2 medium peppers); 1 medium eggplant (chopped into about 1-inch cubes); 2 -3 tablespoons olive oil; 1 lb uncooked medium pasta shell; 1 - 1 1/2 lb cooked small shrimp; 8 ounces large cherry tomatoes, halved; 1 cup crumbled feta cheese; 1 small red onion, diced; 2 -3 teaspoons dried oregano (or to taste); salt and black pepper (to taste)

Servings: persons

DRESSING
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
1 -2 teaspoon fresh minced garlic
1/2 teaspoon salt
2/3 cup extra virgin olive oil
1 -2 teaspoon honey (optional) or 1 -2 teaspoon white sugar (optional)
PASTA SALAD
1 large zucchini (sliced lengthwise into about 1-inch thick slices)
1 large yellow bell pepper (halved lengthwise then seeded, can use 2 medium peppers)
1 medium eggplant (chopped into about 1-inch cubes)
2 -3 tablespoons olive oil
1 lb uncooked medium pasta shell
1 - 1 1/2 lb cooked small shrimp
8 ounces large cherry tomatoes, halved
1 cup crumbled feta cheese
1 small red onion, diced
2 -3 teaspoons dried oregano (or to taste)
salt and black pepper (to taste)

1
For the vinaigrette; in a blender process vinegar with mustard, garlic and salt for about 5 seconds.
2
Slowly drizzle in the oil until blended.
3
Add in honey or sugar if desired, then season with black pepper to taste.
4
Refrigerate until ready to use.
5
Adjust oven rack to the top position.
6
Place the zucchini slices, yellow bell pepper halves and cubed eggplant onto a greased baking sheet.
7
Drizzle the oil over veggies and and toss with hands to coat.
8
Lightly season both sides with salt and black pepper.
9
Broil for 8-10 minutes or until lightly browned, turning over once.
10
Cool then cut into bite-size pieces; place into a large bowl (DO NOT clean the baking sheet, you will cool the cooked pasta on it).
11
Boil the pasta shells in a large pot of boiling salted water until just al dente; drain but DO NOT rinse; spread onto the baking sheet that you broiled the veggies on; set aside and cool.
12
Place the cooled pasta into the bowl that has the cooked chopped zucchini and bell peppers in, then add in cooked shrimp, cherry tomatoes, feta cheese, red onion and dried oregano; toss well to combine.
13
Season with lots black pepper.
14
At this point you may add in the dressing; toss to combine then season with salt and pepper, or you may add in the dressing before serving.

1662

kcal

Calories

104

Fat

159

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 19 ingredients. The key ingredients include: DRESSING, 1/4 cup white wine vinegar, 2 tablespoons Dijon mustard, 1 -2 teaspoon fresh minced garlic, and more.

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

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