Greek Pasta Salad with Shrimp Tomatoes Zucchini Peppers and Feta
This Greek pasta salad with shrimp, tomatoes, zucchini, peppers, and feta is an ideal outdoor meal. This colorful main-course pasta salad is chock-full of protein, vegetables, and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving—pack the vinaigrette in a jar and the salad ingredients in a gallon-sized resealable plastic bag. Then, when you're ready to serve, drizzle on the vinaigrette, close the bag, and squeeze it all over until the vinaigrette completely coats the salad. Pour into a serving bowl.
Ingreadient
- 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
Direction
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