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

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A perfect alfresco dining choice: a vibrant pasta salad that serves as a hearty main course, brimming with protein, vegetables, and robust seasonings. To ensure maximum freshness and ideal consistency, mix the salad immediately before serving. Store the dressing in a jar and the salad components in a large resealable bag. When it's time to enjoy, simply pour the dressing, seal the bag, and gently massage to evenly coat the salad. Then, transfer it to a serving bowl.
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Prep Time 35 minutes
Cook Time 17 minutes
Additional Time 30 minutes
Total Time 1 hour 22 minutes
Course Salad
Cuisine world cuisine
Servings 6
Calories 802 kcal

Ingredients
  

Dijon Vinaigrette

  • ¼ cup rice wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 large clove garlic, minced
  • Big pinch of salt
  • Black pepper, to taste
  • ⅔ 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
  • ¾ cup coarsely chopped, pitted Kalamata olives
  • 1 cup crumbled feta cheese
  • ½ small red onion, cut into small dice
  • 2 teaspoons dried oregano

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 802kcalCarbohydrates: 66gProtein: 34gFat: 46gSaturated Fat: 12gCholesterol: 185mgSodium: 3398mgPotassium: 630mgFiber: 4gSugar: 6gVitamin C: 57mgCalcium: 303mgIron: 6mg
Keyword Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
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